Ingredients
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
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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 . 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.
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods