It used to be, a long way back, that oranges were something pretty special. Getting an orange at Christmas time, in your Christmas stocking, or in your shoe (Hello St Niklaus in Germany!) was worth a SQUEE. My darling Sicilian father-in-law likes to tell me how, during WW II it was a real treat to get an egg for Christmas. I’ve never asked him about getting citrus fruit as a treat, but I assume, since citrus fruit abounds in Sicily and eggs were pretty special during the War, he’d say an orange cake or orange cookies were probably the duck’s nuts — or bee’s knees, or ants ankles if you prefer.
Actually, my darling FIL would probably say something in Sicilian to the equivalent of ‘the duck’s nuts.’
½ cup butter
1 cup sugar
Grated rind of 1 orange
½ cup sour cream
¼ tsp baking soda
1 tsp orange juice
2 ½ cups flour
¼ tsp salt
1 Tbsp baking powder
Cream the butter with sugar until light and fluffy. Add egg and beat ‘til light and thick, then add orange rind.
Dissolve the baking SODA in the sour cream and orange juice.
Sift together the flour, salt and baking powder.
Add the dry ingredients alternately with the sour cream mixture to the creamed butter. Beat thoroughly until smooth.
Drop by teaspoonful onto greased baking sheet 1 /12 inches apart. Sprinkle with sugar.
Bake 12 minutes.
Oranges are pretty awesome. As are these little discs of gold. One day I’ll try to make them using a blood orange and call them Sunset cookies or something. I’d serve these cookies with an Italian Roast.