1 c. butter
Rind & juice of 2 oranges
1 c. buttermilk
1 tsp. baking soda
1 tsp. salt
2 c. sugar
2 eggs
4 c. sifted flour
2 tsp. baking powder
2 tbsp. orange juice

FROSTING:

4 tbsp. softened butter
Rind & juice of 1 orange
1 (1 lb.) box powdered sugar

Cream together butter and sugar. Combine rind and juice of 2 oranges, eggs and buttermilk. Add this to cream mixture alternately with flour, soda, baking powder and salt. Add 2 teaspoons orange juice to this batter. Drop by teaspoon on greased cookie sheets. Bake at 425 degrees for 6 to 8 minutes. When cool, ice with orange icing above. Delicious and moist. Yield: about 4 dozen.