Brown-Eyed Susans
Browse the article Brown-Eyed Susans
Brown-Eyed Susans
Yield: Makes 2-1/2 dozen cookies
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