Double Orange Cookies

1-1/2 cups sugar
1 cup butter, softened
1 cup (8 ounces) sour cream
2 eggs
1 can (6 ounces) orange juice concentrate, thawed, divided
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons grated orange peel

Frosting:
1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners' sugar
1 tablespoon grated orange peel
1 tablespoon reserved orange juice concentrate
2 tablespoons milk

In a large mixing bowl, cream sugar and butter until light and fluffy. Add sour cream and eggs. Beat until well blended. Reserve 1 tablespoon orange juice concentrate for frosting.

Add the remaining concentrate with combined dry ingredients to the creamed mixture; mix well. Stir in orange peel.

Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake at 350° for about 10 minutes or until edges just begin to brown.

Remove to wire racks to cool completely. In a small mixing bowl, combine all ingredients until smooth. Spread a small amount over each cookie. Makes about 7 dozen.