Preheat the oven to 180°C/350°F/Gas mark 4
Cream together butter and sugar until fluffy. Add the sour cream, mashed carrots, flour, salt, baking powder, vanilla and almond essence.
Drop by rounded teaspoons onto greased cookie sheet. Bake for 10 to 12 minutes, or until the tops look set and dull; bottoms will not brown. Let cool before icing.
To prepare icing, sift the icing sugar/confectioner's sugar into a bowl. Add the melted butter, orange rind/zest and juice. Consistency should be that of a thin glaze. Pour a little over each cookie.
