Ingredients
1-1/2 cups sugar1 cup butter, softened1 cup sour cream2 large eggs1 can (6 ounces) orange juice concentrate, thawed, divided4 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt2 tablespoons grated orange zestFROSTING:3 ounces cream cheese, softened1 tablespoon butter, softened2 cups confectioners’ sugar1 tablespoon grated orange zest1 tablespoon reserved orange juice concentrate2 tablespoons whole milk
Preparation
In a large bowl, cream sugar and butter until light and fluffy. Add sour cream and eggs. Beat until well blended. Reserve 1 tablespoon orange juice concentrate for frosting. Add the remaining concentrate with combined dry ingredients to the creamed mixture; mix well. Stir in orange zest.
Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake at 350° for about 10 minutes or until edges just begin to brown. Remove to wire racks to cool completely.
In a small bowl, combine all frosting ingredients until smooth. Spread a small amount over each cookie.
