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Ingredients
| salted butter: 1/2 cup |
| margarine (oleo): 1/2 cup |
| powdered sugar (unsifted): 1/4 cup |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| vanilla extract: 1 Tbl |
| pecans (chopped): 1 cup |
| powdered sugar (unsifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 2 Tbl |
| vanilla extract: 1/2 tsp |
| water: 3 Tbl (hot) |
Brown-Eyed Susans II
Credit: AllRecipes
User rating:
"These are a delicate nutty butter cookie with a chocolate filled center. My aunt used to make these, and I loved them."
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Prep Time
min -
Cook Time
min -
Servings
72 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- In a medium bowl, cream the butter, margarine and confectioners' sugar until light and fluffy. Stir in the vanilla. Add the flour and mix until just blended. Do not overmix.
- Roll dough into 1 inch balls. Place cookies 2 inches apart into prepared cookie sheets. Make a slight indentation in the center. Bake for 10 to 12 minutes in the preheated oven. Cookies should be lightly browned. Cool slightly and frost the center of each cookie.
- To make the icing, combine the confectioners' sugar, cocoa and vanilla in a small bowl. Stir in the hot water 1 tablespoon at a time until desired consistency is reached. Drizzle the icing from the tip of a knife or spoon onto the center of each cookie. Allow the cookies time to set up before serving.