Brown Eyed Susan Cookies
Help me revive this endangered cookie! Grandma Maude used to make large round Brown Eyed Susan Cookies that she told me were named after my beautiful brown eyes and the flowers in her garden. They were often set out on Canadian prairie kitchen tables for coffee or tea time, but I haven't seen them on anyone else's table for years. This is a daintier version of Grandma's farmhouse snack for the holiday season.
Servings: 48
Ingredients
Ingredients for the Cookie:
- 1 cup butter
- 3 tablespoons sugar
- 1 teaspoon almond extract
- 2 cups flour
- 1/2 teaspoon salt
Ingredients for the Icing:
- 1 cup icing sugar
- 2 tablespoons cocoa
- 3 tablespoons hot water
- 1/2 teaspoon vanilla
Instructions
Instructions for the Cookie:
- Pre-heat oven to 350ºF
- Cream all together and roll into balls, flattening slightly on cookie sheet
- Bake at 350ºF for 8-10 minutes, until bottom is barely brown
Instructions for the Icing:
- Combine sugar and cocoa; add water and vanilla
- Dot each cookie very carefully with icing, and top each with one whole blanched almond
- Freeze in a well sealed container
Notes
* Almonds must be really fresh; I don't toast them for this application
* When icing the cookie, use the smallest spoon and tiniest amount of icing; ensure it is glossy
* Hands must be super clean to not mark the cookie; hold it and turn it to avoid the icing from running down the sides (best to have a teardrop shaped dollop to match the shape of the almond you place on top of it)
* The icing can get muddy and loose its gloss; heat it and stir it up to regain its gloss and continue
* When icing the cookie, use the smallest spoon and tiniest amount of icing; ensure it is glossy
* Hands must be super clean to not mark the cookie; hold it and turn it to avoid the icing from running down the sides (best to have a teardrop shaped dollop to match the shape of the almond you place on top of it)
* The icing can get muddy and loose its gloss; heat it and stir it up to regain its gloss and continue