Cream butter and sugar with electric mixer. Add egg and beat til combined. Stir in the 1/2 cup juice concentrate. Sift together flour, baking powder, baking soda and salt and add to wet ingredients until just combined.

Drop rounded teaspoons of dough about 2 inches apart on two cookie sheets lined with wax paper. Bake 8-10 minutes until brown on edges.

Meanwhile, combine powdered sugar, egg whites and 1 tablespoon juice mix with an electric mixer. Beat until fluffy and shiny. Spread icing over top of cooled cookies and sprinkle with yellow or orange sugar. Let dry for aproximately 4 hours.

Submitted by Karen Talley