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Bright-Eyed Susans

Bright-Eyed Susans

Also known as thumbprint cookies, these are fun and easy to make; share them with your family and/or friends during the holidays or anytime of the year.

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Servings
2 cookies
Calories Cholesterol Sat Fat Carbs
356 0mg 5g 33g
Recipe Footprint (for Recipe's Default # of Servings)
6.9 Water saved (gallons) [animal consumption only]
27.6 Manure (pounds) not deposited into the environment
30.9 Grains / feed (pounds) not consumed by animals
67.6 Methane (gallons) not created by animals
826.9 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 40 minutes
Cook Time 15 minutes
Passive Time 2 hours
Ingredients
  • 2 C flour (unbleached all purpose)
  • 1/2 tsp baking powder
  • 1 C buttery spread
  • 1/2 C granulated sugar
  • 2 Tbsp water
  • 1 tsp vanilla
  • 1 egg replacer (yolk)
  • 1 1/4 C walnuts (finely chopped)
  • 1/2 C raspberry jam
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 40 minutes
Cook Time 15 minutes
Passive Time 2 hours
Ingredients
  • 2 C flour (unbleached all purpose)
  • 1/2 tsp baking powder
  • 1 C buttery spread
  • 1/2 C granulated sugar
  • 2 Tbsp water
  • 1 tsp vanilla
  • 1 egg replacer (yolk)
  • 1 1/4 C walnuts (finely chopped)
  • 1/2 C raspberry jam
Servings
2 cookies
Calories Cholesterol Sat Fat Carbs
356 0mg 5g 33g
Recipe Footprint (for Recipe's Default # of Servings)
6.9 Water saved (gallons) [animal consumption only]
27.6 Manure (pounds) not deposited into the environment
30.9 Grains / feed (pounds) not consumed by animals
67.6 Methane (gallons) not created by animals
826.9 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a small bowl, mix together the flour and baking powder.
    In a small bowl, mix together the flour and baking powder.
  2. In a large bowl, cream the buttery spread and sugar with a mixer at medium to high speed until light and fluffy.
    In a large bowl, cream the buttery spread and sugar with a mixer at medium to high speed until light and fluffy.
  3. Add the water, vanilla and egg replacer to the buttery spread and sugar mixture.
    Add the water, vanilla and egg replacer to the buttery spread and sugar mixture.
  4. Add the dry ingredients; mix well and refrigerate for at least two hours.
    Add the dry ingredients; mix well and refrigerate for at least two hours.
  5. Form the dough into balls the size of a walnut; roll the balls into the walnuts. Place on lightly greased baking sheets; bake at 350 degrees for 5 minutes. Make a thumbprint in the center of the cookies; return to the oven to bake for an additional 8 to 10 minutes or until lightly browned on the bottom.
    Form the dough into balls the size of a walnut; roll the balls into the walnuts. Place on lightly greased baking sheets; bake at 350 degrees for 5 minutes. Make a thumbprint in the center of the cookies; return to the oven to bake for an additional 8 to 10 minutes or until lightly browned on the bottom.
  6. After the cookies have cooled, fill the centers with jam and/or jelly of your choice.
    After the cookies have cooled, fill the centers with jam and/or jelly of your choice.
Recipe Notes

You can also use apple mint jelly and/or other jam / jelly flavors with these cookies.

Cover and store for up to two weeks in the refrigerator or in a cool location.

Mainly Vegan Chef's video

 

 

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