Modified from the Morgan Horse World Kitchen cookbook. I substituted yogurt for sour milk, replaced brown sugar with white and added Vanilla and orange essential oil. Bob said these are probably his favorite cookie…ever.
1 1/4 Cups sugar
2 1/2 cups all-purpose Flour
1/2 C. margarine or butter (can use part coconut oil)
2 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. vanilla yogurt (can be half milk)
Grated peel from one half large orange
2 drops orange essential oil
Preheat oven to 375°F.
Cream sugar and margarine. Beat in eggs. Sift dry ingredients together. Add to creamed mixture alternately with yogurt. Stir in rind. Drop onto lightly greased cookie sheets at least 1 inch apart. They do spread a little. Bake for about 12 minutes. Yield about 3 dozen.
Frost with butter cream cheese frosting or top with this glaze:
1 Cup Powdered sugar, about 1/4 c. fresh orange juice (enough to make it the consistency of heavy cream), grated peel from 1/2 orange.