Orange juice cookies

Adapted from: http://catcora.com/recipes/desserts/lemonade-cookies/

When I made Cat Cora's delicious Lemonade cookies for my family one spring day. I thought to myself that theses cookies can also be made using a different kind of juice, and I so happened to think Orange Juice.

Serves: 3 dozen approximately

1 6-oz. Can of Frozen orange Juice concentrate
1/2 lb. Unsalted margarine (2 sticks) (Softened)
1 C. Pure cane Sugar (Plus extra to sprinkle over the cookies)
2 Tbsp. Orange Zest (Finely Grated)
2 Large Eggs
2 1/2 C. All-Purpose Flour
1 tsp. Baking soda
1/8 tsp. Course Himalayan salt

Directions:

1. Preheat oven to 375.

2. Fill a metal large bowl with warm water, and place unopened can of orange juice inside to thaw... meanwhile mixing the cookie dough.

3. In a large glass bowl, cream together the margarine and sugar with a hand mixer, or electric mixer. Add in the orange zest, if desired. Add the eggs one at a time, beating well after each addition. Continue beating until the mixture is light and creamy, 4-5 minutes, then set aside. In a separate bowl, whisk together the flour, baking soda and salt.

4. Measure out about 1/2 cup of the thawed Orange Juice and set the rest aside. Add about 1/3 of the flour mixture to the creamed margarine and sugar. Stir, then add about one third of the 1/2 cup orange juice. Continue adding the flour and orange juice alternately, stirring after each addition, until the mixture shows no signs of flour. Beat on low speed with the mixer just until all the ingredients are combined.

5. on a ungreased cookie sheet drop teaspoonful of dough 2 inches apart.

6. Bake the cookies, checking them after 8 minutes. When the edges are just starting to brown, remove the cookies from the oven. (The centers will still look soft.) Using a pastry brush, immediately brush the top of each cookie very lightly with a little of the remaining Orange juice concentrate, then lightly sprinkle with sugar. Transferring the cookies to a rack and allow them to cool completely.