♦ MAKES 24 Cookies

• ½ cup butter, softened
• ¾ cup granulated sugar
• ½ cup plain yogurt (Greek or whole milk)
• 1 large egg
• 2 ½ cups flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¼ cup Sun Orchard Orange Juice
• 1 tbsp orange zest (optional)

Icing: 1 cup confectioner’s sugar, 3 tablespoons Sun Orchard Orange Juice, 2 tsp Orange Zest (optional)

Preheat oven to 350°F and line a cookie sheet with parchment paper. In a large bowl, cream butter and sugar until smooth. Add yogurt and egg and beat again for 30 seconds. Add the dry ingredients and mix until just combined. Add the orange juice and zest and mix again. The dough will be soft and wet. Place 2-inch scoops of dough onto cookie sheet and allow to bake for 12-14 minutes. Allow to cool before drizzling with icing.

Shake in peach puree or blackberries, fresh mint, or float with iced tea. Squeeze in a 1/4 of a tangerine or clementine and garnish with rosemary.