1 1/2 c. sugar
1 c. butter, softened
1 c. sour cream
2 eggs
1 (6 oz.) can orange juice concentrate, thawed & divided
4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tbsp. grated orange peel

Cream sugar and butter until fluffy, add sour cream and eggs. Beat until well blended. Reserve 1 tablespoon orange concentrate for frosting; add the remaining concentrate with combined dry ingredients to creamed mixture. Mix well. Stir in orange peel. Drop by rounded tablespoon onto lightly greased cookie sheet. Bake at 350 degrees for 10 minutes or until edges just begin to brown. Remove from cookie sheet and allow to cool on wire rack before frosting.

FROSTING:

1 (3 oz.) pkg. cream cheese, softened
1 tbsp. butter, softened
2 c. powdered sugar
1 tbsp. orange peel
1 tbsp. reserved orange juice concentrate
2 tbsp. milk

Cream sugar and butter until fluffy. Combine remaining ingredients and beat until smooth. Spread small amount over each cookie.