Black-Eyed Susan Cookies Recipe

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Black-Eyed Susan Cookies Recipe
Black-Eyed Susan Cookies Recipe photo by Taste of Home
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Black-Eyed Susan Cookies Recipe

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Publisher Photo
Black-eyed Susans attract butterflies when planted in masses, and you'll draw a crowd when you make these "conversation" cookies. They may be a little more time-consuming than some cookies, but their sunny faces and gumdrop centers are worth it the extra time. —Grace Pack, Beaver, West Virginia
MAKES:
21 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
21 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon orange extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon orange extract
  • 2 to 3 drops yellow food coloring, optional
  • Additional confectioners' sugar
  • Black gumdrops

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough in half so that one portion is slightly larger than the other; shape each into a disk. Wrap in plastic wrap; refrigerate for 1-2 hours or until easy to handle.
On a lightly floured surface, roll larger portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round or scalloped cookie cutter to make flower bottoms. Place 1 in. apart on greased baking sheets. Repeat with remaining dough using a floured 2-3/4-in. flower or scalloped cookie cutter to make an equal number of flower tops.
Bake larger cookies at 350° for 8-10 minutes or until golden brown; bake smaller cookies for 5-7 minutes or until golden brown. Remove to wire racks to cool completely.
In a small bowl, combine the confectioners' sugar, milk, extract and, if desired, food coloring; mix until smooth. Immediately spread over cooled cookies. Stir additional confectioners' sugar into remaining glaze to thicken; spread a small amount on bottom of smaller cookies; place over larger cookies. Top with gumdrops. Yield: 21 cookies.
Originally published as Black-Eyed Susan Cookies in Taste of Home April/May 2012, p80

Nutritional Facts

1 decorated cookie (calculated without gumdrops): 247 calories, 9g fat (6g saturated fat), 43mg cholesterol, 147mg sodium, 39g carbohydrate (27g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon orange extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon orange extract
  • 2 to 3 drops yellow food coloring, optional
  • Additional confectioners' sugar
  • Black gumdrops
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough in half so that one portion is slightly larger than the other; shape each into a disk. Wrap in plastic wrap; refrigerate for 1-2 hours or until easy to handle.
  2. On a lightly floured surface, roll larger portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round or scalloped cookie cutter to make flower bottoms. Place 1 in. apart on greased baking sheets. Repeat with remaining dough using a floured 2-3/4-in. flower or scalloped cookie cutter to make an equal number of flower tops.
  3. Bake larger cookies at 350° for 8-10 minutes or until golden brown; bake smaller cookies for 5-7 minutes or until golden brown. Remove to wire racks to cool completely.
  4. In a small bowl, combine the confectioners' sugar, milk, extract and, if desired, food coloring; mix until smooth. Immediately spread over cooled cookies. Stir additional confectioners' sugar into remaining glaze to thicken; spread a small amount on bottom of smaller cookies; place over larger cookies. Top with gumdrops. Yield: 21 cookies.
Originally published as Black-Eyed Susan Cookies in Taste of Home April/May 2012, p80

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Reviews forBlack-Eyed Susan Cookies

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MY REVIEW
suefalk User ID: 6736080 258937
Reviewed Dec. 31, 2016

"Cookies are delicious, however, I'm not crazy about the gumdrop. Brown-eyed Susans are on my Christmas plate every year. I always press a chocolate wafer into the center before baking. When they come out of the oven before the chocolate sets I sprinkle red/green jimmies on them."

MY REVIEW
szwejlovesjesus User ID: 2994712 175000
Reviewed Mar. 30, 2013

"There was no way I could roll out this dough. I ended up scooping it into round cookies. They tasted good, but we were looking for a good cutout cookie recipe and the finished product looked nothing like what we expected."

MY REVIEW
anna0425 User ID: 5484969 171143
Reviewed Apr. 12, 2012

"Cookies were excellent. I did need to use a lot more flour when using the cookie cutters. Also I used lemon extract instead of the orange extract for half of the frosting recipe! I didn't have any gum drops available so I used M&M's and they worked just as good!"

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