There is something magical about a Pennsylvania summer – the way our meadow sways with golden wildflowers, the hum of bees drifting through warm air, and the soft glow of the sun lingering into the evening. One flower that truly captures the spirit of the season is the Black-Eyed Susan. With its bright yellow petals and deep brown center, it’s like a little burst of sunshine right from the earth.
This summer we decided to bring that beauty into the kitchen with a cookie inspired by this iconic bloom. Our Black-Eyed Susan cookies are not only a sweet treat but a celebration of what makes summer in PA so special – warmth, color and nature in full bloom. Whether you’re hosting a picnic, filling a dessert tray for a backyard barbecue, or just looking for something pretty and seasonal to bake, these cookies will fit the moment! Enjoy!
Make it your own:
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Add a hint of honey or lemon to the dough for an extra summer flavor.
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Use a flower cookie cutter or freehand the petals.
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Decorate the centers with chocolate buttons or sprinkles.
INGREDIENTS:
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1 batch of your favorite sugar cookie dough
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3 TBSP cocoa powder
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¼ cup flour
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1 ½ tsp almond extract
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Yellow food coloring
STEPS:
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Make your favorite sugar cookie dough recipe.
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Take out 1/3 of the dough from the bowl.
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With the remaining 2/3 of dough add yellow food coloring, almond extract, and 1/4 cup flour.
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Mix until well blended.
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Take dough out of bowl, flatten into a disk, wrap with plastic wrap and refrigerate for one hour.
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With the remaining 1/3 of dough, add the cocoa powder and mix well.
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Wrap this dough in plastic wrap and refrigerate for one hour also.
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Preheat oven to 350 degrees.
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Lightly grease cookie sheets.
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For flower centers, divide cocoa dough into 30 pieces and shape into balls.
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For flower petals, divide yellow dough into 30 equal pieces.
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Working with one yellow piece at a time, divide that piece into six equal pieces.
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Shape each into a petal by rolling into an oval and lightly pinching one end.
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Place petals in a circle on the cookie sheet.
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Place a cocoa ball in the center of the petals lightly pressing the pieces together.
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Repeat with remaining dough until all 30 flowers are formed.
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Bake 7 – 9 minutes or until firm but not browned.
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Cool completely on cookie sheets.
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The recipe makes 30 cookies.
Or.... Come taste them for yourself! There are still some rooms available this summer
*Recipe inspired by Cranial Hiccups