Add the sugar and orange juice concentrate, and stir. Let the mixture cool slightly. Add the eggs, baking soda, salt, and orange zest, stirring after each addition. Add the flour in increments and mix thoroughly. Cover the bowl and refrigerate the dough at least 2 hours (overnight’s even better). When you’re ready to bake, preheat your oven to 350 degrees F., with rack in the middle position. Roll the chilled dough into walnut-sized balls with your hands. Put 1/3 cup white sugar in a small bowl and roll the balls in it. Place them on a greased cookie sheet, 12 to a sheet. Press the dough balls down just a little so they won’t roll off on the floor when you put them in the oven. Bake for 10 to 12 minutes at 350 degrees F. The dough balls will flatten out all by themselves. Let the cookies cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling. These cookies freeze well. Roll them up in foil, put them in a freezer bag, and they’ll be fine for 3 months or so, if they last that long.
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