Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 3/4 teaspoon orange extract
• 3 tablespoons grated tangerine zest
• 1 cup sour cream
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar for sprinkling (optional)
• Enough sliced almonds to put 1 on each cookie

Instructions

1. Preheat oven to 375 degrees F. Lightly grease or spray cookie sheets.
2. Cream butter and sugar on medium speed until light, about 2 minutes.
3. Beat in eggs, orange extract, and tangerine zest. Mix in sour cream.
4. Whisk together flour, baking soda, and salt. Stir into batter to make a soft dough.
5. Drop dough by scant tablespoonfuls onto cookie sheets, using a second spoon to help push batter onto pans. Space cookies about 2 inches apart. If desired, sprinkle each cookie with sugar. Insert an almond slice decoratively in the center of each cookie.
6. Bake cookies in the middle of the oven for 14 to 15 minutes, or until golden on the bottom and still soft on the top. Let cool 2 minutes on cookie sheets, then remove to wire racks to cool completely.