Brown-Eyed Susans

I posted these back in 2008. My mom, sisters, and I have been making these for as long as I can remember. These are a favorite, and one we always make at Christmas-time. Along the way, we changed the frosting recipe to one that is thicker, from Martha Stewart. They can be topped with a slivered, or sliced almond ... we've never used whole almonds; but my own family prefers them without the addition of the almonds. The recipe doesn't make a lot, so you will want to at least double it. 

(I have included the original recipe for the frosting below)

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Cookies
1 cup butter
3 tbsp sugar
1 tsp almond extract
2 cups flour
1/2 tsp salt

Cream the butter and sugar. Add the almond extract and beat well. Stir in the flour and salt. Roll into 1" balls. Place on ungreased cookie sheets. Make a thumbprint in the center of each dough ball. Bake 400 degrees for about 12 minutes, or until beginning to lightly brown around the edges. Let cool. Drop a little bit of frosting into the "well" of each cookie, made from your thumbprint. Once cooled, use a spoon to carefully fill the indentation of each cookie. See Frosting recipe below. 

Martha Stewart Frosting 

6 tbsp butter

1 cup semisweet chocolate chips

2 tbsp corn syrup

Melt the butter, chocolate chips, and corn syrup until smooth. Cool slightly and let stand until set. Use just a little bit of the frosting filling the indentations of each cookie. Top with a sliced or slivered almond and let cookies set. Store in a single layer in a covered container. 

Original Frosting 
1 cup pwd sugar
2 tbsp unsweetened cocoa pwd
2 tbsp hot water
1/2 tsp vanilla

Combine the ingredients and stir until smooth.