Orange Kissed Cookies

I love oranges and pretty much anything that tastes like oranges.  Orange soda, orange flavored candy, orange gum, orange...well you name it, I am a fan.  Our family has gotten into the "chocolate rut".  This is where you can't eat anything that doesn't at least have some chocolate in it.  I have been feeling like we need to branch out and I have been buying those huge bags of oranges and the kids were getting a little done with oranges.  I decided to make these one day as a treat that is something different than we are used to.  I have to tell you, I immediately fell in love.  I wasn't the only one either.  Pretty much anyone (other than my pickiest children who wouldn't go near them as they weren't brown in color and didn't scream that they were made of chocolate) that tasted them went crazy over them.  This recipe was featured on allrecipes.com, but it comes from the ever famous and incredibly talented gals of Our Best Bites (got their cookbook for Christmas and I am loving it!  These are a must try!
 

Orange Kissed Cookies
Recipe from Allrecipes.com

1 c. white sugar
1/2 c. butter-flavored shortening
1 egg
1/2 c. sour cream
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour (add another 2 tablespoons for high altitudes)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. + 2 Tbsp. thawed orange juice concentrate
1 Tbsp. grated orange zest
Frosting
1 tsp. grated orange zest
1/4 c.  thawed orange juice concentrate
1/2 c. softened butter
3 c. powdered sugar
2-3 drops orange food coloring (optional)
Preheat oven to 375.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.  Set aside.
In a large mixing bowl or the bowl of a mixer, combine the white sugar and shortening.  Beat until well-combined.  Add the egg and beat well, then add the sour cream and vanilla and beat for about 1 minute or until the mixture is light and fluffy.  Add the flour mixture and beat until combined. Add the orange juice concentrate and orange rind and mix well.
Using a cookie scoop, drop the dough/batter (the mixture will be VERY moist–thicker than a cake batter but thinner than traditional cookies) by the tablespoon-ful onto a lined, un-greased baking sheet.  Bake for 10 minutes or until the cookies are set and just starting to turn golden brown around the edges.  Remove from the oven and allow to cool for 5 minutes, then transfer to a wire cooling rack and cool completely.
For the frosting, combine the frosting ingredients with an electric mixer until light and fluffy.  Pipe or spread over the cooled cookies.
Yield: Approximately 36 cookies.