GMA Recipe: Daisy-Head Cookies

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Daisy-Head Cookies
From Georgeanne Brennan
October 27, 2006

If you've ever wondered what green eggs and ham really taste like, there's a new book that will let you find out.

Georgeanne Brennan has written the "Green Eggs and Ham Cookbook," and it's filled with simple, scrumptious, wacky recipes for such foods as Cat in the Hat Pudding and Moose Juice and Schlopp.

Each recipe is accompanied by the original Dr. Suess verse that inspired it, and the pages are laminated to protect against splatters of Sneetch Salad, Oobleck, and Solla Sollew Stew.

A gingerbread-daisy dessert stuck right on top of your Daisy-Head Mayzie Burgers. You can make the cookies a day ahead for the burgers or enjoy them by themselves.

Ingredients

1 stick of butter at room temperature

1/2 cup firmly packed light brown sugar

1/2 cup light molasses

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1 teaspoon ground ginger

1/2 teaspoon salt

1/3 cup milk

2 egg whites

4 1/4 cups (1 pound) confectioners' sugar

1 teaspoon water (optional)

Green food coloring

Yellow food coloring

Directions

1. Trace or draw the cookie shape shown above. Tape it onto cardboard and cut it out to make your cookie pattern.

2. Preheat oven to 350°F. Using 1 teaspoon of butter, grease a large baking sheet.

3. In a large bowl, using an electric mixer, beat the remaining butter and the sugar until light and fluffy. Beat in the molasses until well blended.

4. In a medium bowl, combine the flour, baking soda, cloves, cinnamon, nutmeg, ginger, and salt. Whisk them together to mix well.

5. Add half the flour mixture to the butter mixture and beat until well blended. Beat in about 1/3 cup of milk, then add the remaining flour mixture, beating it well. If it is crumbly, add a little extra milk as needed. Gather the dough into a ball and pack firmly together.

6. On a well-floured surface, roll the dough until it is 1/2-inch thick.

7. Lay the flower pattern on the dough and cut around it with a knife to make each cookie. Transfer the cutouts to the baking sheet.

8. Bake for 7 or 8 minutes or until the cookies are puffed and spring back when pushed with your finger. Transfer to a wire rack to cool.

9. Make the icing. In a large bowl, using an electric mixer, beat the egg whites and 4 cups of confectioners' sugar until very stiff, about 10 minutes. If the icing is too stiff, add a teaspoon of water. If too thin, add about 1/4 cup more of confectioners' sugar.

10. Put about 4 tablespoons of the icing in a bowl and add a few drops of green food coloring.

11. Put about 2 tablespoons of the icing in another bowl and add a few drops of yellow food coloring.

12. Using a knife or a small spatula, ice the daisy cookies.

Makes about 16 cookies

Recipe copyright 2006, Georgeanne Brennan, "Green Eggs and Ham Cookbook"