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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 20 |
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Cookie Dough Fun Cookbook Ingredients:
1 (18 ounce) package refrigerated sugar cookie dough |
3 tablespoons unsweetened dutch process cocoa |
1/4 cup all-purpose flour |
1 1/2 teaspoons banana extract |
1 drop yellow food coloring |
Directions:
1. Preheat oven to 350 degrees. Lightly grease cookie sheets.
2. Remove dough from wrapper; reserve 2/3 of dough. Place remaining 1/3 dough in medium bowl; let stand at room temperature about 15 minutes.
3. For flower centers, add cocoa to dough in bowl; beat at medium speed of electric mixer until well blended. Divide cocoa dough into 30 pieces; shape into balls. Place balls about 4 inches apart on prepared cookie sheets.
4. For flower petals, combine reserved dough, flour, banana extract and flood coloring in medium bowl; beat at medium speed of electric mixer until well blended and evenly colored. Divide dough into 30 pieces. Shap each piece into 6 ovals; place in circle around center ball on cookie sheet, leaving about 1/4-inch space between petals and center ball. Pinch outside ends of yellow ovals to points for petal shapes. Repeat with remaining yellow pieces.
5. Bake 7 to 9 minutes or until firm but not browned. Cool completely on cookie sheets.
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