Black Eyed Susans

When summer days are long, there is nothing I love more than driving along the roads and seeing black eyed susans.  They are such a lovely flower, and I am happy to live in a rural area where the flowers grow freely along the ditches.  I always look forward to them.  As we inch closer to Christmas, let’s take a moment to remember summer with this lovely cookie.

Black-eyed Susans

1 ¼ cups sugar
¾ cup whipped butter or margarine
2 eggs
1 tsp. orange extract
2 ½ cups sifted all-purpose flour
1 tsp. baking powder
1 tsp. salt

Cream sugar and butter or margarine. Beat in eggs and extract. Sift together flour, baking powder and salt; stir into egg mixture. Chill thoroughly. Cut two daisy-shapes from cardboard, one 4 ½ inches wide and one 3 inches (or use flower-shaped cookie cutters). On lightly floured surface, roll half the dough to 1/8 inch; cut equal numbers of two sized of petal shapes. Place on cookie sheets; bake in 350º oven 5 to 6 minutes for small flowers and 8 to 10 minutes minutes for large flowers. Brush immediately with orange glaze. Cool. Repeat with remaining half of dough. Add enough powdered sugar to remaining glaze to thicken and use to secure smaller cookie to top of larger. Makes 2 dozen. To make orange glaze: Combine 2 cups sifted powdered sugar, ¼ cup milk, ½ tsp. orange extract and a few drops yellow food coloring.

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