Orange Blossom Madeleines with Grand Marnier Icing

After a fun shopping trip to Gourmet Warehouse, I was eager to use my new madeleine molds, mini brioche molds and orange blossom water. The grand marnier I've had in the cupboard since last December when we went to Hawaii and I stocked up on mini bar sized liquor for baking projects.
Madeleines are shell shaped cookies, vanilla flavored little cakes that the French like to eat. I combined a few recipes together and made some alterations. The cookies taste more floral and the icing tastes more boozy but combine the two and they are deliciously light and moist yet slightly bitter and intriguing.

Orange Blossom Madeleines with Grand Marnier Icing

Makes 36

1 cup all purpose flour

1/2 lb. (113 g) unsalted butter

1/2 tsp. salt

2/3 cup granulated sugar

3 eggs

1 Tbsp. vanilla extract

2 Tbsp. orange blossom water

zest from 1 orange


 Glaze:

1 1/2 cups powdered sugar

3 Tbsp. Grand Marnier

1 tsp. unsalted butter, melted and cooled

1 tsp. vanilla extract


Directions:

1.  Melt in a small saucepan on medium heat until the solids sink to the bottom and the butter is clear. Pour through a sieve and discard solids. Set aside to cool. Measure out 1/4 lb. or 56 g. of brown butter to use in recipe.

2. Preheat oven to 375 degrees F. Grease and flour two madeleine pans. I used one madeleine pan and one mini brioche pan.

3. Stir together flour and salt in a small bowl.

4. In a stand mixer with paddle attachment, beat eggs and sugar.

5. Add flour mixture in gradually then stir in brown butter, orange blossom water and orange zest.

6. Place mixture in piping bag with a plain tip and pipe into molds 3/4 full.

7. Bake for 10 minutes or until toothpick comes out clean.

8. Turn out of pan and cool on wire rack.

9. To make the icing, whisk powdered sugar, grand marnier, melted butter and vanilla together in a small bowl. Dip cookies into icing and place on wire rack till glaze hardens.