Black-Eyed Susans

Instructions

1. 1

   Beat butter, sugar, vanilla, food color, egg and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour. Cover and refrigerate about 2 hours or until firm. Heat oven to 375º. Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Make 3 cuts with scissors in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will flatten as they bake). Bake 10 to 12 minutes or until set and edges begin to brown. Immediately press 1 chocolate chip in center of each cookie. Remove from cookie sheet to wire rack. ____________________ Page 12 Cut balls from top into 6 wedges about 3/4 way through dough. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Description: "The interesting shape and color of these cookies make them a real plus on a mixed cookie tray." "© General Mills, Inc. 1998." "36 Cookies" "2:00" Protein; 10g Carbohydrate; 8mg Cholesterol; 53mg Sodium Other Carbohydrates Change Black-Eyed Susans into Spring Blossoms in a snap of the fingers! Leave the dough plain or tint dough with food coloring as desired. Additionally, try rolling the balls in colored sugar. Use chocolate-covered candies, mints or décor sprinkles for the centers.