Brown-eyed Susans

1. 1

   Preheat oven to 350 degrees.

2. 2

   Lightly grease cookie sheets.

3. 3

   Remove dough from wrapper; reserve 2/3 of dough.

4. 4

   Place remaining 1/3 dough in medium bowl; let stand at room temperature about 15 minutes.

5. 5

   For flower centers, add cocoa to dough in bowl; beat at medium speed of electric mixer until well blended.

6. 6

   Divide cocoa dough into 30 pieces; shape into balls.

7. 7

   Place balls about 4 inches apart on prepared cookie sheets.

8. 8

   For flower petals, combine reserved dough, flour, banana extract and flood coloring in medium bowl; beat at medium speed of electric mixer until well blended and evenly colored.

9. 9

   Divide dough into 30 pieces.

10. 10

    Shap each piece into 6 ovals; place in circle around center ball on cookie sheet, leaving about 1/4-inch space between petals and center ball.

11. 11

    Pinch outside ends of yellow ovals to points for petal shapes.

12. 12

    Repeat with remaining yellow pieces.

13. 13

    Bake 7 to 9 minutes or until firm but not browned.

14. 14

    Cool completely on cookie sheets.

* Per serving · 4 servings · Values may vary.

No additional tips available.