Black-Eyed Susans

These cookies are a labor of love, and honey, they’re worth every minute. A tender, melt-in-your-mouth shortbread base gets topped with a sticky caramel filling loaded with chopped pecans, then finished with a glossy chocolate drizzle.

Three components, three layers of flavor, one cookie that disappears from the dessert table before anything else.

The name comes from their resemblance to the black-eyed Susan wildflower: a golden caramel center with dark chocolate detail. Crown each one with a pecan half and they look almost too pretty to eat. Almost.

Chef Tips

• Roll the shortbread dough to exactly ⅛-inch thick. Too thick and the cookie overwhelms the fillings. Too thin and it crumbles under the caramel.
• Melt the caramels in a double boiler, not direct heat. Low, gentle heat prevents scorching and keeps the filling smooth.
• Keep the caramel filling over hot water while you assemble. It sets up fast once it cools, and you want it spreadable.
• Let the cookies cool completely before adding the caramel. Warm cookies will absorb the filling instead of wearing it as a distinct layer.