I have to admit, I’ve made a couple of adjustments to the recipe. I use butter instead of margarine and sour cream in place of the “soured milk”. I even added orange marmalade to the dough. When she tasted them last year she said, “Mmmm, these are good what did you do different?”
“Nothing,” I responded.
“But they look different,” she insisted.
“I think it’s just the microplane I used to grate the oranges with,” I replied.
“Hmmm,” she said.
Do you think she bought it? No, I don’t think so either.
Orange-Sour Cream Drops Recipe
A scone-like cookie rich with sour cream, orange zest, and fresh-squeezed orange juice and topped with an orange juice icing.
- Yield: 6 Dozen Cookies 1x
- 5 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 12 ounces (3 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 8 ounces sour cream
- Juice and zest of 2 oranges
- 1/2 cup orange marmalade
For the Frosting:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- Juice and zest of 1 orange
- 4 to 6 cups powdered sugar, sifted
- Heat oven to 350°F and arrange rack in the middle. In a large bowl, whisk together flour, baking soda and salt.
- Combine butter and sugar in the bowl in the bowl of a mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy and sugar is dissolved, about 4 minutes. Add eggs and continue beating on medium until combined.
- Add sour cream, orange zest, juice, and marmalade and beat until combined. Stop mixer and scrape down sides and paddle with a rubber spatula. Add flour mixture and beat on low until incorporated.
- Drop by tablespoons onto an ungreased cookie sheet and bake for 10 to 12 minutes or until the bottoms are just beginning to brown. Let cool for a couple of minutes, then remove to a rack to cool completely.
For the Frosting:
- Combine butter, orange juice and zest in the bowl of a mixer fitted with the paddle attachment and beat until combined. Add 2 cups of the powdered sugar and beat until incorporated. Add more, a 1/2 cup at a time if needed—frosting should be thick, but still spreadable.
- Once cookies are cool, frost and serve immediately or can be frozen for up to 1 month.