Brown-Eyed Susans

Brown-Eyed Susans

Brown-Eyed Susans


Makes 2-1/2 dozen cookies


1 package (18 ounces) refrigerated sugar cookie dough
3 tablespoons unsweetened Dutch process cocoa powder
1/4 cup all-purpose flour
1-1/2 teaspoons banana extract
Yellow food coloring


  1. Preheat oven to 350°F. Lightly grease cookie sheets.
  2. Remove dough from wrapper; reserve 2/3 of dough. Place remaining 1/3 dough in medium bowl; let stand at room temperature about 15 minutes.
  3. For flower centers, add cocoa to dough in bowl; beat at medium speed of electric mixer until well blended. Shape cocoa dough into 30 balls; place about 4 inches apart on prepared cookie sheets.
  4. For flower petals, combine reserved dough, flour, banana extract and food coloring in medium bowl; beat at medium speed of electric mixer until well blended and evenly colored. Divide dough into 30 pieces. Shape each piece into 6 ovals; place in circle around center ball on cookie sheet, leaving about 1/4-inch space between petals and center ball. Pinch outside ends of yellow ovals to points for petal shapes. Repeat with remaining yellow pieces.
  5. Bake 7 to 9 minutes or until firm but not browned. Cool completely on cookie sheets.


"Dutch process" cocoa is unsweetened cocoa that has been treated with an alkali, giving it a darker appearance and a slightly less bitter flavor.

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