• 2 C. sugar
• 1/2 C. Crisco Shortening
• 2 eggs
• 1 C. sour cream
• 1/2 C. Smucker's Sweet Orange Marmalade
• 4 C. Pillsbury Best All-Purpose or Unbleached Flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• Frosting:
• 3 C. powdered sugar
• 1/2 C. butter or margarine (at room temperature)
• 1/4 C. Smucker's Sweet Orange Marmalade orange juice (to thin frosting if necessary)

In a large mixing bowl, combine sugar, shortening and eggs; beat until well mixed. Add sour cream and marmalade; mix well. Add remaining ingredients and mix well. Chill dough in the refrigerator for 1/2 hour or until cool. Meanwhile, preheat oven to 400 degrees and coat

2 baking sheets with cooking spray.

To prepare frosting in a medium mixing bowl, beat all frosting ingredients together, adding orange juice only as needed to make frosting spreadable. Set frosting aside.

Remove dough from refrigerator. Using a teaspoon, drop rounded spoonfuls of dough onto prepared baking sheets. Bake for 8-10 minutes or until lightly browned on edges. Remove from oven and cool on a wire rack. Frost each cooled cookie.

Yield: 5 dozen