Double Orange Cookies

Double Orange Cookies 1-1/2 cups sugar 1 cup butter, softened 1 cup sour cream 2 large Eggs 1 can (6 ounces) orange juice concentrate, thawed, divided 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons grated orange zest FROSTING: 3 ounces cream cheese, softened 1 tablespoon butter, softened 2 cups confectioners' sugar 1 tablespoon grated orange zest 1 tablespoon reserved orange juice concentrate 2 tablespoons whole milk In a large bowl, cream sugar and butter until light and fluffy. Add sour cream and eggs. Beat until well blended. Reserve 1 tablespoon orange juice concentrate for frosting. Add the remaining concentrate with combined dry ingredients to the creamed mixture; mix well. Stir in orange zest. Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake at 350° for about 10 minutes or until edges just begin to brown. Remove to wire racks to cool completely. In a small bowl, combine all frosting ingredients until smooth. Spread a small amount over each cookie.