|Unbleached all purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Confectioner's sugar||3⁄4 Cup (12 tbs)|
|Egg whites||3 , lightly beaten|
|Egg yolks||2 , lightly beaten|
|Grated orange zest||1 Teaspoon|
Preheat oven to 350Â°F.
Sift flour and sugar together.
Add egg whites, egg yolks, orange zest and Cointreau.
Let batter sit for 20 minutes.
Grease a baking sheet and mark 5-inch circles on the surface (use a saucer as a guide), placing them well apart.
Using a tablespoon, drop 1 spoonful of batter in the center of each circle, spreading batter to cover area evenly and neatly.
Bake cookies for 5 to 6 minutes, until edges are browning but center is still soft.
Working quickly, remove cookies with a spatula and form cupped shapes, using the orange as a mold.
Set shaped cookies on a rack to cool.
Let sheet cool, wipe clean, grease again, and make, bake, and cool another batch of cups; repeat until all batter has been used.