My grandma is famous for a lot of things. Most recently for not being very nice and not taking her medication, but also for her Orange-Sour Cream Drops. As a child I would spend many afternoons at her house around Christmas time making batch after batch of orange cookies, peanut brittle, and a cotton candy-like creation called Divinity.
Her orange cookies are noteworthy because of their two types of tang; the first from the citrus zest and juice and the second from copious amounts of sour cream. They also contain large amounts of butter which give them a melt-in-your-mouth quality, especially if you sneak one straight out of the oven—to die for people, I’m telling you.
I dream of these cookies often. I have a very, very, soft spot for them that might only be matched by my father, whose love of peanut butter and dill pickle sandwiches I also share. Great gourmands think alike, am I right?
The problem with Grandma Phyl’s Orange Drops is they are kind of a pain-in-the-butt to make, there’s lots of juicing and zesting and frosting involved. So I was psyched when I came across a very similar recipe in an old issue of Everyday Food.
They are basically a Snickerdoodle recipe with citrus swapped in for the cinnamon and vanilla and a simple little icing spread on top. They have soft centers and delicate, crisp edges with a light lemon and tangerine combo that is irresistible.
They don’t have the heft of Grandma Phyl’s cookies, and they are certainly not as intensely orange-y, but they will most certainly subdue my orange cookie craving until Christmas or at least through spring.