Name: Black-Eyed Susan Cookies
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 1 cup butter, softened -; 1-1/4 cups sugar -; 2 large eggs -; 1 teaspoon orange extract -; 2-1/2 cups 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Black-Eyed Susan Cookies

1. 1 cup butter, softened -

2. 1-1/4 cups sugar -

3. 2 large eggs -

4. 1 teaspoon orange extract -

5. 2-1/2 cups all-purpose flour -

6. 1 teaspoon baking powder -

7. 1/2 teaspoon salt -

8. Glaze: -

9. 2 cups confectioners' sugar -

10. 1/4 cup milk -

11. 1/2 teaspoon orange extract -

12. 2 to 3 drops yellow food coloring, optional -

13. Additional confectioners' sugar -

14. Black gumdrops -

How to cook deliciously - Black-Eyed Susan Cookies

1. Stage

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; refrigerate for 1-2 hours or until easy to handle.

2. Stage

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. Stage

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. Stage

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.