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Double Orange Cookies

I serve these nutritious, tasty cookies to my husband and our four children. Also, because my husband is a minister, I often cook for guests in our home. —Pamela Kinney, Irving, Texas

42 ServingsPrep: 20 min. Bake: 10 min./batch + cooling

Ingredients

1-1/2 cups sugar
1 cup butter, softened
1 cup (8 ounces) sour cream
2 eggs
1 can (6 ounces) orange juice concentrate, thawed, divided
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons grated orange peel
FROSTING:
1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners' sugar
1 tablespoon grated orange peel
1 tablespoon reserved orange juice concentrate
2 tablespoons milk

Directions

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 peel.

2 of 2

Double Orange Cookies (continued)

Directions (continued)

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. Yield: about 7 dozen.

Nutrition Facts: 2 cookies equals 163 calories, 7 g fat (4 g saturated fat), 29 mg cholesterol, 127 mg sodium, 24 g carbohydrate, trace fiber, 2 g protein.