Orange Drops

  • Serves: Make 2 dozen
  • Baking Temp (degrees F): 350
  • Views: 6497
  • Comments: 2

This makes a great cake-like cookie. The orange flavor just jumps out at you at every bite. You can make other citrus flavors, by substituting the frozen juice concentrate, extracts, and citrus peel.

3 cups plus 2 tablespoons unbleached all-purpose flour; spoon into measuring cup and level to rim
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter; does not have to be at room temperature
3/4 cup sugar

1/2 cup sour cream; does not have to be at room temperature
1 large egg; does not have to be at room temperature
1/4 cup frozen orange juice concentrate, thawed; do not dilute
2 teaspoons orange peel
1 teaspoon orange extract
1/2 teaspoon vanilla extract

1 1/2 cups powdered sugar or more, sifted; measure and then sift
2 tablespoons orange juice or more if needed

1. Position two oven shelves in the oven: one in the lower third and one in the upper third. Preheat the oven to 350 degrees F.
Cover two cookie sheets with parchment paper or silpat, nonstick baking mats.

2. In a medium size mixing bowl, combine the flour, baking powder, baking soda and salt. Set aside.

3. In a mixing bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until the mixture becomes lighter in color, taking about 1 - 2 minutes.

4. Add the sour cream and egg to the creamed butter and sugar and mix on low.

5. Add in the orange juice concentrate, orange peel, orange and vanilla extracts and mix on low until just blened.
Scrape the side and bottom of the bowl.

4. With the mixer on low, slowly add the dry ingredients and mix until just incorporated.

5. Scoop by heaping tablespoon onto parchment covered sheet pans.

6. Bake for about 8 - 12 minutes or until the bottoms are a light golden brown. Cool cookies on a wire cake rack.

Make the glaze:
1. Combine the powdered sugar and orange juice; stir well to make a medium thick porable glaze.

2. Drizzle glaze over cooled cookies set over a piece of waxed or parchment paper.

3. Let set to firm.

Store in an airtight container in between sheets of waxed paper. Cookies will keep for about 3 - 5 days. They freeze well for about a month.

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