From Paulette Vickery's Recipe Collection

BOOK: GRAND MARNIER BUTTER CREAM SANDWICH COOKIES

cookies

1 single cookies, containing:
2/3 cup blanched slivered almonds
2 cup unsalted butter, room temp
1 cup confectioners sugar, sifted
2 teaspoon orange zest, finely minced
1/4 cup grand marnier liquor
3 1/3 cup flour
1/2 teaspoon salt
1 single granulated sugar
1 single filling, containing:
1/2 cup unsalted butter, room temp
3 cup confectioners sugar, sifted
3 tablespoon whipping cream
1 tablespoon grand marnier liquor

To make cookies, Grind almonds in a blender until they resemble large bread crumbs. Set aside. In the large bowl of an electric mixer cream butter until it is very smooth and creamy. Slowly add the confectioners sugar and beat until the mixture is very smooth. KBeat in the zest and liquor. In a small bowl combine the flour, salt, and ground almonds. Stir the flour mixture into the butter mixture until very well combined. Chill the mixture for at least 3 hours or over night. Preheat the oven to 375 degrees. Butter 2 cookie sheets. Measure out the cookie dough into 1/2 tablespoon increments. Roll each spoonful of dough into a ball and place them 2 inches apart on the cookie sheets. Butter the bottom of a glass, then dip the glass bottom in granulated sugar. Flatten each cookie with the buttered and sugared glass bottom to a diameter of 2 1/4 inches. Do not make the cookies to thin. Dip the glass into the sugar before flattening each cookie. Bake approximately 7-10 minutes, or until the cookies are just cooked through, but not at all brown. After removing the cookies from the oven allow them to cool 1 minute on the cookie sheets. Then transfer them to racks to cool completely. For the filling, in the large bowl of an electric mixer beat the butter until smooth. Add the sugar, cream, and liquor, and beat until very smooth and creamy. Spread about a teaspoon of filling on the flat underside of half the cookies. Make a sandwich with the flat underside of the other half of the cookies. Store tightly covered. (From Prime Cut, a culinary murder mystery by Dianne Mont Davidson.)

Yield: 64 servings





** **