My orange drop cookies are soft and cake like. They gain some of their extra tenderness from sour cream in addition to my strict use of butter for this recipe.
Cream the butter and sugar thoroughly before beating in the egg.
Sift the flour, baking powder, baking soda, sugar, and salt into your mixing bowl followed by the sour cream, juice and grated rind. Beat again to blend in well.
Drop by teaspoons or using a small melon scoop onto greased cookie sheets.
Bake in 350-degree oven for eight to 10 minutes, depending on how your oven is regulated. The edges and bottoms should become slightly golden in color.
Allow these to cool in the pan for about five minutes before you attempt to remove them. These are very soft and will break if you try to speed them up.