Black-Eyed Susan Cookies
Ingredients:
½ cup sugar
½ cup butter (1 stick)
1 large egg
½ cup (4 oz) sour cream
1 large lemon zested, reserve juice
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Gumdrops or gumballs for center of cookie, cut in half
Two sizes of round scalloped cookie cutters (2 inch and approx. 1 1/8 inch)
Directions:
Cream together sugar and butter until light and fluffy. Add egg, beating until well blended. Stir in sour cream and mix well. Add zest from one lemon and mix.
Add flour, baking soda, baking powder and salt and mix until well combined and dough comes together to be able to form a ball. Chill dough for about 30 minutes.
When dough is chilled, roll out onto lightly floured surface about 1/8 inch thick.
Cut out equal amounts flower cookies, half with 2 inch scalloped round cookie cutters and half with 1 1/8 inch cookie cutter. (For single cookie use cookie cutter size of your choice.) Bake at 350 degrees for 6 minutes or until baked but not brown. Cool and frost.
Makes approximately 42 of each size cookie. For a single 2-inch cookie, yield is about 60 cookies. To keep cookies soft, store in airtight container.
Lemon Icing
2 cups powdered sugar
3 tablespoons milk or cream
Juice of ½ lemon
3 drops of yellow food coloring to achieve pale yellow color
Directions:
Blend together powdered sugar, milk or cream and lemon juice until well combined.
Add yellow food coloring for desired tint. Consistency should be fairly thick so icing doesn't run off cookie. If too think, add more cream, a few drops at a time. If too runny, add more powdered sugar.
Place icing in a piping bag with small tip or hole. Frost bottom cookie, place smaller cookie on top, frost and place ½ gumdrop in the center.
