These are the best! Beryl is my daughter Heidi's mother-in-law and has also become a dear friend of mine. Heidi worked part time so Beryl and I shared babysitting of our grandson and I couldn't have had anyone else to share this with as she always has so much love to give. A sweeter mother-in-law you could never ask for. Everyone loves it when she makes her orange cookies. She also makes the best fresh peach pie I have ever tasted. Heidi is right up there with her, but not me. You know when you try to make someones specialty and it never tastes the same as when they make it. There's also the I didn't have to make it factor. You may find that recipe on here when peach season rolls around. Anyway.......
These cookies will be a sure hit this summer because they are light and fresh with orange flavor.
Fresh Orange Cookies
3/4 cup sugar
1/2 cup butter
1/2 cup sour cream
2 cups flour
1/2 teaspoon soda
1/2 teaspoon powder
1/4 teaspoon salt
1/3 cup fresh navel orange juice (you will need two large navel oranges for the cookie and glaze. Buy oranges that feel softer like they are full of juice)
1 1/2 tablespoons orange zest
Heat oven to 375 degrees.
In a large bowl, beat sugar and butter with mixer until light and fluffy. Add sour cream and egg; beat well.
Add flour, baking soda, baking powder, salt, orange juice and zest. Mix well.
Drop by rounded teaspoon or small cookie scoop on to a parchment lined cookie sheet. Bake for 8 to 10 minutes. Immediately remove from cookie sheet to cooling rack.
Fresh Orange Glaze
2 tablespoons soft butter
1 cup powdered sugar
2 teaspoons orange zest
2 to 3 tablespoons fresh navel orange juice
In a small bowl combine all glaze ingredients and beat until smooth. Frost cookies when they are still slightly warm. The amount of glaze I used for each cookie was about the size of a malted milk ball. If you over load the glaze you won't have enough.
Makes around 30 cookies.