Black-Eyed Susan Cookies

• 1 cup butter, softened
• 1-1/4 cups sugar
• 2 large eggs
• 1 teaspoon orange extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon orange extract
• 2 to 3 drops yellow food coloring, optional
• Additional confectioners' sugar
• Black gumdrops

1. 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.
2. 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
3. . Repeat with remaining dough using a floured 2-3/4-in. flower or scalloped cookie cutter to make an equal number of flower tops.
4. Bake larger cookies at 350u0b0 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.
5. 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.

butter, sugar, eggs, orange extract, flour, baking powder, salt, sugar, milk, orange extract, sugar, black gumdrops

Taken from www.tasteofhome.com/recipes/black-eyed-susan-cookies/ (may not work)