Gramma Knapp’s Orange Cookies

So first, the background. Krysta and I went to high school together. She was in a higher grade, but we were still friends – having similar interests and common friends just made that happen at Westminster, thankfully. This recipe and the legend of these cookies have been in my world for ages, but I never got around to giving them a try – until now. So what exactly have I been waiting for?

Krysta and her kids have a tradition, they eat these daily from Thanksgiving to New Year’s – and now I know why. From the photo, they look like ordinary cookies…but they are so much more. Cake-like, with a punch of citrusy goodness. And then the “dollop” of frosting. Let’s face it, any recipe that directs you to lick the bowl, clearly came from any awesome gramma. I’m glad this made 6 dozen, as they will last me the week.

So happy to be welcomed into the Knapp Family holidays!

From Gramma Knapp via Krysta Knapp Carhart reprinted with permission from the Knapp family
Yields about 6 dozen cookies

1 Cup butter, salted
2 Cups sugar, white
2 Large egg, whole
1/2 Cup juice, orange concentrate, frozen thawed
1 Cup sour cream
1/2 tsp baking soda
2 tsp baking powder
4 1/2 Cups flour, all-purpose
4 Cups sugar, powdered
6 Tbls juice, orange concentrate, frozen or more

Tools Needed:
KitchenAid KSM150PSER Artisan Stand Mixer with Pouring Shield, 5 Quarts, Empire Red
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid
Parchment Paper Sheets – 12 × 16½
OXO Good Grips Medium Cooke Scoop

Cream together the butter and the sugar.

Add the eggs, one at a time, mixing completely. Add the orange juice concentrate and sour cream and mix thoroughly.

In a separate bowl, mix together the flour, baking soda and baking powder. Blend the dry ingredients into the wet. Chill the dough for 1 hour.

Preheat oven to 375. On an ungreased cookie sheet, place balls of dough slightly smaller than a golf ball, leaving a couple inches of room in between. Bake 10 to 12 minutes, until bottoms are slightly browned. Let cool to room temperature.

Frost and eat.

To make the frosting:
Start by adding about 6 tablespoons of the concentrate into the powdered sugar, and mix thoroughly. If the frosting seems too thick, add more concentrate, one tablespoon at a time. Put a generous dollop atop each cookie. Lick the bowl.

Chef’s Note: The original recipe called for half this amount of frosting. My dollops are clearly really generous, so I went ahead and doubled it here for you… you’re going to need it for this many cookies!


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