Ingredients
1 cup butter, softened1-1/4 cups sugar2 large eggs1 teaspoon orange extract2-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon saltGLAZE:2 cups confectioners’ sugar1/4 cup milk1/2 teaspoon orange extract2 to 3 drops yellow food coloring, optionalAdditional confectioners’ sugarBlack gumdrops
Preparation
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.
