Brown-Eyed Susan Cookies
Delightful Brown-Eyed Susan Cookies feature buttery flavor with a hint of almond, perfect for sharing with friends or enjoying as a sweet treat with tea or coffee.
Ingredients
Instructions
- Cream butter in a mixing bowl.
- Add sugar, salt, almond extract, and flour; mix until well combined.
- Roll the dough into small balls.
- Place the balls on a cookie sheet and flatten each slightly.
- Bake in a preheated oven at 400°F for 10 to 12 minutes.
- Allow cookies to cool before frosting if desired.
Tips & Substitutions
For a richer flavor, you can substitute half of the margarine with unsalted butter. If you prefer a nut-free version, use vanilla extract instead of almond extract. Make sure to chill the dough for at least 30 minutes before rolling if it's too sticky. This helps in shaping the cookies without adding too much extra flour.
Serving Suggestions
These Brown-Eyed Susan Cookies are delightful on their own but can be enhanced with a light frosting, such as a simple glaze or buttercream. They pair wonderfully with a cup of tea or coffee, making them a perfect afternoon snack. Consider serving alongside a refreshing Pepper Corn Salad for a balanced treat.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer, then transfer them to a freezer bag for up to three months. To enjoy them again, allow them to thaw at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Brown-Eyed Susan Cookies contains roughly 102 calories, with 2g protein, 23g carbohydrates, and 1g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1754mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of margarine?
Yes, you can use unsalted butter or coconut oil as a substitute for margarine. Keep in mind that butter will add a richer flavor, while coconut oil will make the cookies slightly softer. Adjust the amount slightly if you notice differences in texture during mixing.
How can I make these cookies gluten-free?
To make Brown-Eyed Susan Cookies gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum for the best texture. The cookies may spread a bit more, so chilling the dough is especially important in this case.
What can I do with leftover cookies?
Leftover cookies can be crumbled over ice cream for a delightful topping or used in a dessert parfait with layers of yogurt and fruit. You can also incorporate them into a cookie crust for cheesecakes or bars. Get creative with leftovers to avoid waste!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).