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For the cookies:
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Preheat oven to 350u00b0F.
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In a medium size mixing bowl, mix flour, salt, baking soda, and cream of tartar. Set aside.
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In a stand mixer, cream butter, 1 1/4 cup sugar, and powdered sugar for about 2 minutes. Slowly add oil, orange juice, orange zest, orange extract, and vanilla. Beat in eggs, one at a time. Slowly add flour mixture to wet ingredients, scraping the sides of the bowl as needed.
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Roll dough into 2-inch balls and place on a parchment-lined cookie sheet.
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Add remaining 1/4 cup sugar to a bowl or small dish. Take a drinking glass (about 2 1/2 inches in diameter in the bottom) and dip the bottom in the sugar. Press the sugar-coated bottom of the glass into each ball of cookie dough until it's about 1/2 inch thick (the dough will form a jagged edge).
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Bake cookies for 8 minutes (you don't want to over-bake or they will be dry). Gently remove cookies from the pan onto a cooling rack to let them cool. When cooled, place in an airtight container and store in the refrigerator.
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For the frosting:
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Place white chocolate in a medium-sized microwave safe dish. Melt according to the package directions. Let the chocolate cool for 3 minuets then beat in cream cheese, butter, orange juice, and orange extract. Beat on medium speed until well blended. Slowly add powdered sugar and beat well. Add food coloring if desired.
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Frost cookies, then let them chill in the fridge. Store in an airtight container in the fridge. Cookies are best cold.
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Note: I used cake flour but if you don't have it, you can use 5 1/2 cups regular all-purpose flour. The cake flour adds a smooth texture and unique taste to the cookies.
