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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 21 |
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Black-eyed Susans attract butterflies when planted in masses, and you'll draw a crowd when you make these conversation cookies. They may be a little more time-consuming than some cookies, but their sunny faces and gumdrop centers are worth it the extra time. Ingredients:
1 cup butter, softened |
1-1/4 cups sugar |
2 eggs |
1 teaspoon orange extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
glaze: |
2 cups confectioners' sugar |
1/4 cup milk |
1/2 teaspoon orange extract |
2 to 3 drops yellow food coloring, optional |
additional confectioners' sugar |
black gumdrops |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough in half so that one portion is slightly larger than the other; shape each into a disk. Wrap in plastic wrap; refrigerate for 1-2 hours or until easy to handle.
2. On a lightly floured surface, roll larger portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round or scalloped cookie cutter to make flower bottoms. Place 1 in. apart on greased baking sheets. Repeat with remaining dough using a floured 2-3/4-in. flower or scalloped cookie cutter to make an equal number of flower tops.
3. Bake larger cookies at 350° for 8-10 minutes or until golden brown; bake smaller cookies for 5-7 minutes or until golden brown. Remove to wire racks to cool completely.
4. In a small bowl, combine the confectioners' sugar, milk, extract and, if desired, food coloring; mix until smooth. Immediately spread over cooled cookies. Stir additional confectioners' sugar into remaining glaze to thicken; spread a small amount on bottom of smaller cookies; place over larger cookies. Top with gumdrops. Yield: 21 cookies.
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