Orange Almond Cookies

Ingredients

• 1 cup confectioners' sugar
• 1 cup ground almonds
• 1 1/2 cup all-purpose flour
• 1/4 tsp salt
• 2 tsp orange juice
• 4 tsp Grand Marnier (or more orange juice)
• 1 Tbsp orange zest (freshly grated)
• 1/2 cup butter (cold, cubed)
• coarse sugar (for rolling)
• 1 cup confectioners' sugar
• 3-4 tsp orange juice

Instructions

1. 1

   In a large bowl using a hand-held mixer or a stand mixer fitted with the paddle attachment combine all the cookie ingredients except the coarse sugar on low speed. Switch to medium speed and beat for 2 minutes until a thick and slightly sticky dough forms.

2. 2

   Turn the dough out onto a floured work surface and divide into three. Shape each dough piece into a 6-inch log, about 1.5 inches in diameter. Wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 2 days.

3. 3

   Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.

4. 4

   Roll each log in coarse sugar. Slice each log into 0.3 inches thick cookies and place cookies on baking sheets about 1.5 inches apart.

5. 5

   Bake the cookies for 11 minutes or until slightly brown around the edges. Allow to cool for 5 mins on the baking sheet, then transfer to cooling rack to cool completely.

6. 6

   Combine powdered sugar and orange juice until a thick icing forms. Decorate cookies with the icing and let dry completely. I like to use a zip lock bag to do this.

7. 7

   Cookies stay fresh covered at room temperature or in the fridge for up to one week.