The Grand Marnier adds a delicious perfume to an already fabulous cookie.
Whisk the eggs and egg yolks together in a mixer bowl over simmering water until warm. Remove from the heat and add the salt. Beat with an electric mixer until the mixture is very thick. Gradually beat in the granulated sugar and continue to beat until the mixture is very thick and very pale yellow. Add the Grand Marnier and beat well. Sift the flour over the batter and gently fold in, then fold in the butter, a little at a time.
Spoon the batter into the molds slightly mounding the tops.
© 1998 Joyce Goldstein. All rights reserved.