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Ingredients
| salted butter: 1 cup |
| granulated sugar: 1/4 cup |
| almond extract: 1/2 tsp |
| all-purpose flour (unsifted): 2 cups |
| salt: 1/2 tsp |
| powdered sugar (unsifted): 1 cup |
| unsweetened cocoa powder (sifted): 2 Tbl |
| water: 1 Tbl (hot) |
| vanilla extract: 1/2 tsp |
Brown-Eyed Susans I
Credit: AllRecipes
User rating:
"A chocolate topped thumbprint cookie."
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Prep Time
min -
Cook Time
min -
Servings
30 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Cream butter or margarine and 1/4 cup white sugar until light and fluffy. Blend in almond extract. Add flour and salt; mix well.
- Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet. Flatten middle of dough ball with thumb print. Bake 8 - 10 minutes or until golden brown around edges. Let cool.
- To make Frosting: combine confectioner's sugar and cocoa. Add water and vanilla and mix well. Place chocolate frosting into thumb print indention of cooled cookies.