Free Issue! Try Saltscapes Magazine before you buy. Download Now

Brown-Eyed Susans

Ingredients

Cookies:
1     cup (250 mL) butter, softened
3     tablespoons (45 mL) granulated sugar
1     teaspoon (5 mL) almond extract
2     cups (500 mL) all-purpose flour
1/2    teaspoon (2 mL) salt

Icing:
1     cup (250 mL) sifted icing sugar
2     tablespoons (30 mL) cocoa powder
2     tablespoons (30 mL) hot water
1/2    teaspoon (2 mL) vanilla
Almond slices

Directions

Cookies: Cream butter; add sugar, almond extract, flour and salt. Chill about 1 hour until dough is easy to handle. Roll level tablespoons of mixture into 1-inch (2.5 cm) balls. Place on a greased cookie sheet and flatten slightly. Bake in a 400°F (200°C) oven for 10 to 12 minutes, until lightly browned. Cool on wire rack.

Icing: In a bowl, combine icing sugar and cocoa powder. Add water and vanilla, and stir until blended. Pipe or spread about 1/2 teaspoon (2 mL) of icing on each cookie. Top with almond slices. Makes 3 dozen cookies.

Variation: Substitute chopped pistachio nuts for the almonds and call the cookies Brown-Eyed Sammys.

Brown-Eyed Susans

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.