Directions

1. 1. Soak the candied peel in the orange liqueur for 1 hour.
2. 2. Drain, reserving the liqueur.
3. 3. Preheat the oven to 375oF/190°C/gas 5.
4. 4. Line two cookie sheets with parchment paper.
5. 5. Sift the flour, baking powder, and salt into a medium bowl.
6. 6. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.
7. 7. Add the lemon extract.
8. 8. With mixer at high speed, beat in the egg whites and the reserved orange liqueur.
9. 9. Mix in the dry ingredients.
10. 10. Fit a pastry bag with a 1/2 -inch (1-cm) plain tip. Fill the pastry bag, twist the opening tightly closed, and squeeze out 1 1/2 -inch (4-cm) mounds, spacing 2 inches (5 cm) apart on the prepared cookie sheets.
11. 11. Lightly press a piece of candied peel into the top of each cookie.
12. 12. Bake for 8-10 minutes, or until golden brown.
13. 13. Cool on the sheets until the cookies firm slightly.
14. 14. Transfer to racks and let cool completely.