St. Petersburg Times: Photo gallery   Bake two, they're small
 
photoOrange Drop Cookies

2/3 cup shortening
1 1/2 cups sugar
1 egg
1/2 cup sour cream
1/2 cup orange juice
1 teaspoon orange extract
2 tablespoons grated orange rind
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda 1/2 teaspoon salt

Icing:
2 cups sifted confectioner's sugar
2 tablespoons unsalted butter, slightly softened (do not melt)
4 tablespoons orange juice
1 teaspoon orange extract
Orange zest for decorating

Heat oven to 400 degrees. Mix shortening, sugar, egg and sour cream. Stir in orange juice, extract and rind.

In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into orange juice mixture until well combined. Dough will be soft; if too soft to drop, add more flour as needed.

Drop rounded teaspoonfuls 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes.

To make frosting, combine confectioner's sugar and butter; add orange juice and extract to to make spreadable frosting. More sugar may be needed; sift over bowl and combine well to prevent lumps.

Makes about 4 dozen cookies.

From Jan Norris, food editor, Palm Beach Post

[Times photo: Patty Yablonski]