INGREDIENTS

  • 1 cup unsalted butter
  • 1 1/2 cups sugar
  • 1 cup sour cream
  • 2 eggs
  • 3 tablespoons freshly grated orange zest
  • 4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup orange juice

    • Glaze

  • 1/4 cup unsalted butter , melted
  • 2 cups confectioners’ sugar
  • 1 tablespoon freshly grated orange zest
  • 3 tablespoons freshly squeezed orange juice

DIRECTIONS

  1. Preheat oven to 375°F.
  2. In a medium bowl, cream together the butter, sugar and sour cream until smooth.
  3. Beat in eggs one at a time then add orange zest.
  4. In another bowl, combine flour, baking powder, baking soda and salt. Stir into sugar-sour cream mixture, alternating with orange juice.
  5. Drop by teaspoonfuls onto ungreased cookie sheets or in madeleine-style pans.
  6. Bake for 8-10 minutes in preheated oven. Allow to cool on baking sheet for 2 minutes before moving to wire cooling rack.
  7. In a small bowl, combine melted butter, sugar and orange zest. Mix in orange juice, 1 Tbs. at a time until desired consistency is reached. Spread over cooled cookies.