Orange Cream Soda Cookies

• FOR THE COOKIES:
• 2 cups Flour
• 1/2 cups Sugar
• 1 Tablespoon Baking Powder
• 1/2 cups Dry Milk
• 1 teaspoon Vanilla
• 1 teaspoon Orange Extract
• 1 bottle Orange Cream Soda, 12 Ounce Bottle (you'll Probably Only Use 6-8 Ounces Of The Bottle)
• 2/3 cups Shredded Coconut
• 1/4 cups Dried Cranberries (optional)
• FOR THE ICING:
• 1 Tablespoon Butter
• 2 Tablespoons Cream Cheese
• 1 teaspoon Vanilla
• 1/2 cups Powdered Sugar

1. Preheat your oven to 350 F.
2. In a large bowl using a whisk, stir together the flour, sugar, baking powder, and dry milk. With a wooden spoon, mix in the vanilla and orange extracts. Pour in the soda slowly so you can see how much you need. You should use between 6 and 8 ounces, but NOT the whole bottle. The mixture should have a consistency somewhere between cookie dough and pancake batter, but not too runny. Fold in the coconut.
3. Spray cookie sheets with nonstick spray. Drop dough by spoonfuls onto the cookie sheets a few inches apart. Top the cookies with cranberries. Bake for 7-10 minutes, or until the bottom edges start to turn golden/brown.
4. Meanwhile, in another medium sized bowl, cream the butter, cream cheese, vanilla, and powdered sugar until it turns into a thick frosting. Double these ingredients if you are making the whoopie pies.
5. When they are done remove the cookies from the oven. Let the cookies cool on a rack. Then once they are cool, top with the frosting, or make a sandwich by spreading a generous portion of the icing between two cookies. Store in an airtight container in the fridge.

flour, sugar, baking powder, milk, vanilla, orange extract, orange cream soda, coconut, ubc, butter, cream cheese, vanilla, powdered sugar

Taken from tastykitchen.com/recipes/desserts/orange-cream-soda-cookies/ (may not work)