Black-eyed Susans attract butterflies when planted in masses, and you’ll draw a crowd when you make these cookies. They may be a little more time-consuming than some cookies, but their sunny faces and gumdrop centers are worth it.
—GRACE PACK BEAVER, WV
PREP: 25 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 21 COOKIES
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
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs and orange 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 dough is 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 a 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 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 cookies over larger cookies. Top with gumdrops.
HAPPY MOTHER’S DAY!
