Orange Delight Cookies

These light, moist, and refreshingly tangy cookies are ideal for spring and summer.

Makes approximately 30 cookies

(NOTE: The recipe calls for a stand mixer. If like me you don't have one, then a hand mixer works just fine.)

Cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup softened unsalted butter
3/4 cup sugar
1 egg
2 tablespoons orange zest
1/2 cup orange juice

Orange frosting:
2 1/2 tablespoons softened unsalted butter
1 1/2 cups confectioners' sugar
2 tablespoons orange zest
1 1/2-2 tablespoons orange juice (I used closer to 2 1/2 tablespoons)

Preheat oven to 400 degrees F.

Sift flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a stand mixer, cream butter and sugar on medium speed for several minutes until light and fluffy. Add the egg and orange zest and mix until combined. Add flour mixture and orange juice in three additions, alternation between the flour mixture and the juice.

Drop tablespoons of dough onto an ungreased cookie sheet at least 1 1/2 inches apart. Bake for 8-10 minutes. Remove and allow to cool on wire racks for at least 30 minutes before frosting.

For the frosting: In a stand mixer, cream butter and sugar at medium speed for several minutes until light and fluffy. Add orange zest and juice, and mix until smooth. Frost cooled cookies using using a mini rubber spatula (or as I did, my index finger).