Brown-Eyed Susans

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Brown-Eyed Susans."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/brown-eyed-susans-recipe.htm>  24 July 2008.

Brown-Eyed Susans Photo
Brown-Eyed Susans
Yield: Makes 2-1/2 dozen cookies
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Ingredients:
1
package (18 ounces) refrigerated sugar cookie dough

3
tablespoons unsweetened Dutch process cocoa powder

1/4
cup all-purpose flour

1-1/2
teaspoons banana extract

Yellow food coloring



Preparation:
1.
Preheat oven to 350°F. 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. Shape cocoa dough into 30 balls; place about 4 inches apart on prepared cookie sheets.

4.
For flower petals, combine reserved dough, flour, banana extract and food coloring in medium bowl; beat at medium speed of electric mixer until well blended and evenly colored. Divide dough into 30 pieces. Shape 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.


Note: "Dutch process" cocoa is unsweetened cocoa that has been treated with an alkali, giving it a darker appearance and a slightly less bitter flavor.



This recipe appears in: Butter & Sugar