Orange Sugar Cookies

Modified from Lemon Meringue Pie Murder by Joanne Fluke

***Needs to chill, so don't preheat yet***

1 1/2 cup melted butter

2 cups white sugar

1/2 cup frozen orange juice concentrate (which isn't the entire container, so expect to make a jug of orange juice with the remnants) [you could also use lemonade frozen concentrate here and I think that would be fabulous as lemon cookies....that's actually my own thought as well!] [So if you make a triple batch, you use the entire thing (of a 12 oz container)....yes, I actually make that many cookies at a time....]

2 beaten eggs

4 tsp baking soda

1 tsp salt

zest of one orange [if you did lemon cookies, use the zest of a lemon]

4 cups flour

1/3 cup white sugar (this is for rolling the cookies in, so you won't need it right away)

Melt butter in a large microwave safe bowl. Add sugar and orange juice concentrate and stir. Let mixture cool slightly (you don't want to cook the eggs, but adding in frozen juice concentrate helps a lot!). Add the eggs, baking soda, salt and orange zest, stirring after each addition. Add flour in increments and mix thoroughly. Cover and refrigerate for at least 2 hours (I did it overnight, as that is their best recommendation).

When you are ready to bake, preheat to 350, with rack in middle. Roll the chilled dough into balls with your hands. Put 1/3 cup sugar in small bowl and roll balls in it. Place on cookie sheet and press down a little (just to keep from rolling). They said walnut sized, but since I wanted soft cookies, I went larger. I'm also usually a large cookie person anyway.

Bake for 13-14 minutes (10-12 if you are doing their original size) at 350. Let the cookies cool for a few minutes before moving to a cooling rack (do this....especially with the larger cookies...otherwise, they will fall apart on you and/or fall through the wire slats in pieces....I'm serious!).

Makes 3-4 dozen (this says 10 dozen, but with my larger cookies, I only got a couple dozen).