"Painted" Daisy Sugar Cookies--Sweet Inspiration from Nature

I suppose I don't need to tell you what inspired these cookies, do I! The daisies, black-eyed- Susans and cone flowers that flourish in my yard are so cheerful and pretty, they make perfect models for the eye-catching treats shown here. I made them to take to a birthday bash this weekend.

My sister and niece are throwing themselves a joint 60-30 birthday party, and, of course, I had to contribute to the cause.

In keeping with my current interest in minimizing the use of food dyes in pastry decorations, I've gone au naturel in this icing recipe. The golden black-eyed-Susan icing takes its color from orange juice concentrate instead of water; the pink cone flower icing is tinted with cranberry juice concentrate. (You can certainly add a drop or two of food color for a brighter shade, but I prefer to go completely "au naturel.")

The icing for dark centers  is readied by stirring in a little cocoa powder into the mixture.



Use any not-too-sweet, not-too delicate sugar cookie dough you like for these; or use my recipe here. If you don't have a daisy cutter, it's fine to use a simpler petal or flower cutter, which is not only easier to find but also easier to work with. Notice that the Shasta daisy cookie pic shows both shapes.

Au Naturel Daisy Cookie Icing

I like this icing because it avoids food dyes, but is easy, spreads smoothly and has a slight sheen. Also, it sets up well, but doesn't get hard after a few days.

 The recipe makes enough to decorate at least 3 dozen 2 3/4 to 3-inch cookies. Since it is sweet, add just enough to cover each cookie; don't pile it on.
 
3 1/2 cups powdered sugar, divided, plus more as needed
1 teaspoon light corn syrup, divided
1 teaspoon vanilla extract, divided
1 teaspoon corn oil, canola oil, or other flavorless vegetable oil, divided
1  to  1 1/2 tablespoons thawed orange juice concentrate, plus more if needed
1 to 1 1/2 tablespoons thawed cranberry juice concentrate, plus more if needed
1 to 2 teaspoons unsweetened cocoa powder, plus more if needed
Turbinado sugar or white crystal sugar for optional garnish

Put 1 cup powdered sugar in each of three bowls, then stir together 1/2 cup powdered sugar and cocoa powder in a smaller fourth bowl. Add 1/2 teaspoon each corn syrup, 1/4 teaspoon vanilla, and 1/4 teaspoon oil to each bowl. To the first bowl, add 1  to 1 1/2 tablespoons thawed orange juice concentrate; to the second bowl, add  1 to 1 1/2 tablespoons cranberry juice concentrate, to the third 1 to 1 1/2 tablespoons water. Stir each icing until thoroughly blended and smooth, adding in little more juice or water if too dry to mix together.  To the fourth bowl, stir in just enough water to create a spreading consistency.  Add more powdered sugar if needed to stiffen the icings to a slightly fluid and spreadable, but not runny consistency.


To decorate the cookies: Using a table knife, spread a light, smooth coating of white,  yellow, or pink icing over the cookies until all are decorated. Let stand until set, about 15-20 minutes.  Put the cocoa and yellow icings into sturdy baggies with a small hole clipped from one corner; or if preferred, use a disposable plastic piping bag. Then squeeze out small portions of either the yellow or chocolate to form “eyes” in center tops of the cookies. Immediately sprinkle a little coarse sugar over the “eyes” to add texture, if desired.

Let the cookies stand at least 2 hours until the icing sets. Then pack, airtight, preferably in one layer or with wax paper between the layers. They will keep for up to 10 days. Or freeze for up to 1 month.

For my food-color-free buttercream frosting recipe, go here.

For another seasonal cookie decorating idea; check out my autumn painted leaf cookies here.