Brown-Eyed Susans I

Brown-Eyed Susans I

26 Reviews 11 Pics
Recipe by  Debbie

“A chocolate topped thumbprint cookie.”

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Adjust Servings

Original recipe yields 5 dozen



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream butter or margarine and 1/4 cup white sugar until light and fluffy. Blend in almond extract. Add flour and salt; mix well.
  3. 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.
  4. 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.

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Reviews (26)

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I looked for a recipe to duplicate a cookie from a local bakery and found this one. I roll them in chocolate sprinkles before baking and use almond extract in the frosting instead of vanilla (just my preference). My nephew can't get enough of these. Yum!



These are super yummy! The cookies alone are melt in your mouth buttery, I did not find the almond overpowering at all. The icing tasted a little too much like powdered sugar for my taste, and it was a bit thin, so I added a little more cocoa powder and a little instant vanilla pudding powder. Scrumptious!



Incredible! Super easy recipe with wonderful results. The cookies turned out light and crispy like shortbread, and the frosting was just the right amount of chocolate and just the right amount of sweetness. I did need to add an additional 1 TBSP of hot water to the frosting mix in order for it to get to the desired consistency, and I needed to bake the cookies an additional 5 - 8 minutes in order for them to get the golden brown edges. My 3 1/2 year old daughter helped with almost every step of the recipe, and we had a great time together. These are light, delicious cookies that I'll be proud to present as the dessert for my brother-in-law's birthday. Thanks for sharing!

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Brown-Eyed Susans II

Brown-Eyed Susans II


Amount Per Serving (30 total)

  • Calories
  • 108 cal
  • 5%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 12.2 g
  • 4%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 83 mg
  • 3%

Based on a 2,000 calorie diet



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Pastel Wafers


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CheckerBoard Cookies II