Makes about 12
This recipe calls for a small amount of orange juice concentrate; the rest can be used to make juice.
Pulse in food processor to combine, about 4 pulses:
2 1/2 cups flour
1 1/4 cups confectioners' sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, chilled, cut into 16 pieces
Pulse until mixture resembles large crumbs, about 12 long pulses.
Blend together and add to flour mixture:
1/4 cup orange juice concentrate, thawed
1 tablespoons water
Pulse until dough comes together, adding 1 more tablespoon water if dough is too crumbly. Gather dough into a ball, wrap in plastic wrap, and refrigerate for 2 hours before rolling.
Preheat oven to 350 degrees. Roll dough out on lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
Frost with orange frosting and decorate with Ganache, if desired.
With an electric mixer, beat together 1/2 cup (1 stick) softened unsalted butter, 1 pound confectioners' sugar, 3 to 4 tablespoons orange juice, and 1/2 teaspoon orange extract until smooth.