| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Cookies |
24 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 2 |
|
Stick margarine |
| 3 |
|
Eggs — beaten |
| 1/2 |
pt |
Sour cream |
| 4 |
c |
Flour |
| 2 |
ts |
Double-acting baking powder |
| 1 |
ts |
Baking soda |
| 2 |
|
Oranges — juice, rind |
| 3 |
tb |
Butter — softened |
| 2/3 |
|
Box powdered sugar |
| 1 |
|
Orange — juice, rind |
|
|
Milk |
INSTRUCTIONS
Cream 2 cups sugar and 2 sticks butter (or margarine). Mix the dry
ingredients together. Add the 3 beaten eggs and sour cream, alternately
with the dry ingredients, to the butter mixture. Add juice and rind of 2
oranges and blend well. Drop by teaspoonfuls onto greased cookie sheet.
Bake in preheated 400-degree oven for 8-10 minutes (check after 6 minutes).
ICING: Mix together last 4 ingredients (3 tbsp margarine, 2/3 box powdered
sugar, juice and rind of one orange and milk as needed for good spreading
consistency). Spread on cooled cookies.
Makes about 24 cookies.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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