Susans Cookies Food

BLACK-EYED SUSAN COOKIES

Steps:

• 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. , 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., 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., 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.

BROWN-EYED SUSANS II

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a medium bowl, cream the butter, margarine and confectioners' sugar until light and fluffy. Stir in the vanilla. Add the flour and mix until just blended. Do not overmix.
• Roll dough into 1 inch balls. Place cookies 2 inches apart into prepared cookie sheets. Make a slight indentation in the center. Bake for 10 to 12 minutes in the preheated oven. Cookies should be lightly browned. Cool slightly and frost the center of each cookie.
• To make the icing, combine the confectioners' sugar, cocoa and vanilla in a small bowl. Stir in the hot water 1 tablespoon at a time until desired consistency is reached. Drizzle the icing from the tip of a knife or spoon onto the center of each cookie. Allow the cookies time to set up before serving.

BROWN-EYED SUSAN COOKIES

Steps:

• Heat over to 400°F Grease cookies sheets.
• In a mixing bowl, cream butter. Add sugar, almond extract, and salt. Blend in flour.
• Shape a tablespoon of dough into a ball. Place on cookie sheet. Flatten with bottom of a glass that has been dipped in flour.
• Bake 10-12 minutes, until cookies look dry and are beginning to brown around the edges. Remove to rack. Cool.
• Prepare Frosting: In a small saucepan, melt butter with chocolate (or microwave). Add remaining ingredients and blend until smooth.

BLACK EYED SUSANS

Steps:

• Combine butter, sugars, egg, vanilla and peanut butter until creamy.
• Sift flour, soda and salt together and add to creamed mixture.
• Force batter thru flower disk of cookie press onto greased cookie sheet.
• Put a chocolate chip in center of each.
• Bake@375 F for 12-15 minutes.

LEMON BLACK-EYED SUSAN COOKIES

Steps:

• Beat cream cheese, butter, sugar and 1 Tbsp. dry gelatin mix in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Refrigerate 1 hour.
• Heat oven to 350°F. Shape dough into 30 (1-1/4-inch) balls; place, 2 inches apart, on baking sheets. Use sharp knife to cut each ball into 6 wedges, being careful to just cut about 3/4 the way through dough to center of each ball. Spread wedges apart slightly to resemble petals on flower.
• Bake 13 to 15 min. or until edges of cookies are lightly browned and bottoms are golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Empty remaining gelatin mix into small bowl. Add water; mix well. Brush onto cookies. Let stand 30 min. or until gelatin is completely dry.
• Melt chocolate as directed on package; spoon into small resealable plastic bag. Seal bag. Cut small piece off one bottom corner of bag; use to pipe chocolate onto centers of cookies.

SUSAN'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350-370°F.
• Cream the butter and sugars together.
• Beat in the eggs and the vanilla.
• Mix together the dry ingredients in a separate bowl, before slowly folding them in with the wet ingredients.
• Add the chocolate chips, stirring until just mixed.
• Place on a baking sheet and bake for 8-10 minutes or until golden brown.