1 cup sugar
1 tablespoon orange juice
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
Assorted spring-colored decorator sugars
Jelly beans or other small candies, if desired
Yellow or white icing pen or decorator icing, if desired
Heat oven to 375°F. Spray 36 mini muffin pan cups lightly with no-stick cooking spray; set aside.
Combine butter, sugar and egg in bowl. Beat at medium speed until creamy. Add orange juice and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed until well mixed.
Shape dough into 36 (about 1 1/4-inch) balls. Roll in decorator sugars. Place into prepared muffin pan cups. Refrigerate 10 minutes or until firm.
Cut each ball almost in half, using kitchen scissors (do not cut all the way through). Cut each half into 3 petals.
Bake 10-12 minutes or until cookies are set in center and tips are just beginning to brown. Cool 5 minutes in muffin cups; remove to cooling rack.
Attach jelly beans to centers of cookies with small amount of icing, if desired.
- Cookies can be cut with a knife, but separate the petals before putting into muffin cups.
- Tint your own sugar by placing desired amount of sugar in container with tight-fitting lid. Add few drops of food color. Replace lid; shake until well mixed.
- For variety, use portion of dough to make cut-out flower cookies; decorate as desired. For decorating ideas and frosting suggestions, click on these recipes: Springtime Butter Cookies
, Blossom Cookies
Orange Blossom Cookies