Brown-Eyed Susans I Chef John's Recipe
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| Brown-Eyed Susans I |
"A chocolate topped thumbprint cookie."
Ingredients :
- 1 cup butter
- 1/4 cup white sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup confectioners' sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon hot water
- 1/2 teaspoon vanilla extract
Instructions :
| Prep : | Cook : 30M | Ready in : |
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- 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.
Notes :
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