Brown Eyed Susans
|Sifted all purpose flour||5 Cup (80 tbs)|
|Sifted all-purpose flour||5 Cup (80 tbs)|
|Baking powder||1 Teaspoon|
|Butter/Margarine||1 1⁄2 Cup (24 tbs) (Use 3 Sticks)|
|Granulated sugar||2 Cup (32 tbs)|
|Grated lemon rind||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Semisweet chocolate pieces||1⁄2 Cup (8 tbs)|
|Semisweet-chocolate pieces||1⁄2 Cup (8 tbs)|
|Decorating sugar||1 Tablespoon (Yellow Colored)|
1 Sift flour, baking powder and salt onto wax paper.
2 In a large bowl, cream butter or margarine with granulated sugar until fluffy-light.
3 Beat in eggs, 1 at a time, until well blended; stir in lemon rind and lemon juice.
4 Stir in flour mixture, a third at a time blending well to make a stiff dough.
5 Chill at least for an hour, or until the dough is firm enough to handle. (Overnight is even better.)
6 Roll, 3 tablespoonfuls at a time, into balls between the palms of hands.
7 Place, 3 inches apart, on greased large cookie sheets.
8 To flatten the cookies and shape petals easily: Use your shortening or coffee can with plastic lid attached.
9 Grease the lid and dip in additional granulated sugar, then press balls of the dough to 1/4-inch thickness.
10 Push the edge of dough in slightly every 1 1/2 inches with fingertip.
11 Press 3 semisweet-chocolate pieces in the center of each round and sprinkle generously with yellow sugar.
12 Bake in a hot oven at 400 degrees farenheit for 8 minutes, or until firm and lightly browned around the edges.
13 Remove from the cookie sheets with a spatula.
14 Let cool completely on wire racks.
15 Serve as desired.