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.
Course
Cookie
Cuisine
Canadian
Prep Time5minutes
Cook Time20minutes
Total Time25minutes
Servings48
AuthorValerie Lugonja
Ingredients
Ingredients for the Cookie:
1cupbutter
3tablespoonssugar
1teaspoonalmond extract
2cupsflour
1/2teaspoonsalt
Ingredients for the Icing:
1cupicing sugar
2tablespoonscocoa
3tablespoonshot water
1/2teaspoonvanilla
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
Recipe 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