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1
Preheat oven to 350F (180C).
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2
Generously butter 36, 2 1/2-inch tartlet tins.
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3
Combine flour, baking powder and salt, set aside.
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4
Beat together butter and sugar until light and fluffy.
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5
Blend in vanilla and egg, then add grand Marnier 1 tablespoon at a time, beating after each addition.
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6
Stir in flour mixture in 1/2-cup increments, blending after each addition.
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7
Stir in orange peel.
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8
Fill buttered tins 23 full.
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9
Use fingertips to press dough into tins so it conforms to sides, level off top of dough.
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10
Arrange tins on baking sheets and bake 15 to 18 minutes until golden.
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11
Let cakes rest 3 minutes, then turn out of molds onto a rack over waxed paper.
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12
If necessary, use the tip of a knife to loosen cakes from molds.
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13
Leave cakes upside down.
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14
The bottoms become the tops of cakes.
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15
GLAZE: While cakes are baking, prepare glaze.
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16
Combine suger and half the Grand Marnier.
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17
Add enough additional Grand Marnier to make a smooth creamy glaze of medium consistency.
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18
Spoon over warm cookies, covering tops and allowing glaze to drizzle down sides of cakes.
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19
Sprinkle a few strips of candied orange peel on top of glazed cookies.
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20
Cool completely on racks.
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21
Store in airtight container at room temperature 3 to 4 days, freeze for longer storage.
