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Orange Drop Cookies IV

Orange Drop Cookies IV

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Cathy

Delicious cake-like cookies with orange frosting.

Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

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  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the margarine, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in 3 tablespoons orange zest. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture alternately with 2/3 cup orange juice. Drop by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. In a small bowl, stir together the melted margarine, confectioners' sugar and 1 tablespoon orange zest. Mix remaining orange juice in 1 tablespoon at a time until desired consistency is reached. Spread over cooled cookies.
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Reviews

lillaurabean
36
6/16/2008

These are wonderful! I’ve made them twice, the first time as stated and watched as my roommates devoured them. And the second time just today but this time instead I substituted lemon juice and zest for all things orange, at the request of one of my roommates, absolutely delicious as lemon drop cookies too!

MARIAM
25
5/18/2008

That was delicious. I followed the recipe exactly, except that I used butter in both cases instead of margarine. Perfect result. Cakey, and soft cookie. I sanwiched the icing between two cookies, and felt that something was missing, so I dipped half of the whole into melted chocolate glaze. Perfect combination of flavors! You can't go wrong with orange and chocolate! Thanks for the recipe, pretty and delish!

ARBUTUSROEHM
19
2/1/2008

Very easy and quite good. I was a little concerned when I was mixing the batter since the consistency was a little gooey but it was great in the end. the sour cream really makes the cookies light and fluffy. Next time I make these I will use a bigger bowl to mix in, medium was too small. the dough spattered when I mixed all the flour (one cup at a time) in. The icing was easier to work with once it cooled down and became thicker. I will add a little more orange peel zest to the icing next time, just for a stronger flavor. Otherwise, this recipe is a keeper.