Gramma Knapp’s Orange Cookies

 

1 C. butter, salted

2 C. sugar, white

2 Large egg, whole

1/2 C. juice, orange concentrate, frozen thawed

1 C. sour cream

1/2 tsp. baking soda

2 tsp. baking powder

4 1/2 C. flour, all-purpose

4 C. sugar, powdered

6 T. juice, orange concentrate, frozen or more

 

Cream together the butter and the sugar. Add the eggs, one at a time, mixing completely. Add the orange juice concentrate and sour cream and mix thoroughly. In a separate bowl, mix together the flour, baking soda and baking powder. Blend the dry ingredients into the wet. Chill the dough for 1 hour. Preheat oven to 375. On an ungreased cookie sheet, place balls of dough slightly smaller than a golf ball, leaving a couple inches of room in between. Bake 10 to 12 minutes, until bottoms are slightly browned. Let cool to room temperature. Frost and eat. To make the frosting: Start by adding about 6 T. of the concentrate into the powdered sugar, and mix thoroughly. If the frosting seems too thick, add more concentrate, one T. at a time. Put a generous dollop atop each cookie. Lick the bowl.