| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Barbara4 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Brown sugar |
| 1/2 |
c |
Granulated sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Apricot preserves |
| 3 |
c |
Flour |
| 1/4 |
ts |
Salt |
|
|
Yellow and brown paste food coloring |
| 2 |
tb |
Water |
|
|
Chocolate decorating icing |
|
|
Wooden skewers; (optional) |
INSTRUCTIONS
Cream butter and sugars until fluffy. Add egg and vanilla. Beat in
preserves. Combine flour and salt and add to creamed mixture. Knead until
soft dough forms. Cover and chill 30 minutes. Press about 1 tablespoon
dough into greased 3-inch flower-shaped candy mold. Invert onto greased
baking sheet. Add wooden skewer before baking, if desired. Bake 12 to 15
minutes. Cool completely. Combine yellow food coloring with 1 tablespoon
water. Brush on each cookie. Dry. Mix brown coloring and remaining water.
Paint on cookies to resemble sunflowers. Use chocolate frosting in centers
of cookies. These can be "potted" in clay bottoms using floral foam. Add
ribbons to decorate. Yield: about 3 dozen.
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