First, I have to get this off my chest. I use the fresh butter wrappers from each recipe as a spatula/beater rest. Call me crazy. Oh, and I couldn't live without my cookie scoop. Unless a cookie calls for being rolled into a ball or rolled out, I use the scoop. Mostly because I'm lazy. You should get one - I think I paid like $8 for mine at Target a few years ago.
Yesterday's cookie is one of my all-time favorites. Orange Almond Drops are some of the sweetest, moistest, most cake-like cookies I've ever tasted, and such a great citrusy addition to a typically chocolate-heavy cookie tray (not that I'm complaining about chocolate, mind you). In previous years I could go right out in our backyard and pick fresh oranges for this recipe; I'm not sure anything is as good as orange juice just minutes apart from its tree. Since we moved to our new place we no longer have that advantage, although we do have a lemon tree that drops fruit bigger than cantaloupes. I'm not kidding. I'd take a picture to show you but it's freezing outside.
Back to the cookie. The cookie gets frosted with a thick, creamy, dreamy mild orange frosting that is so delicious there will be fights over who gets to lick the beater. And spatula. And bowl. I'm pretty sure everything would taste better frosted with this creamy orange frosting. Don't skimp on the frosting! And if you like to freeze your cookies like I do, just freeze these in a single layer for 30 minutes before you stack them in a storage container, and you won't have any worries about how to keep all that frosting from making a huge mess.
If I can peel myself away from the baby later, I'll be making a new recipe that calls for frozen lemonade in the dough. It sounds different and promising! Or very, very disastrous.