Brown-Eyed Susans II Recipe -
Brown-Eyed Susans II Recipe

Brown-Eyed Susans II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 5 to 6 dozen Change Servings


  1. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Nov 09, 2003

The recipe doesn't say to add the nuts, salt, and baking powder in at any time so I added it when I added the flour. They ended up quite good and very addicting, as my mother found out!

Jan 24, 2012

This was a faceless recipe which I had never tried. After reading the reviews, I decided to add an egg and to finely chop the pecans in the food processor. The cookies have a nice nutty and buttery taste resembling a Pecan Sandie. I placed cookie dough in a cookie press and the dough worked fine. The instructions aren't as precise as they need to be on this recipe. I only baked for 9 minutes. Everyone enjoyed!


5 Ratings

Apr 19, 2010

These were good cookies, but needed to be pulled out of the oven sooner than the time stated in the recipe. Also, I am subtracting one star because the directions are insufficient and do not tell you when to add all the ingredients listed. I omitted the pecans, because my kids don't like them in cookies, otherwise followed the recipe pretty closely.

Jan 22, 2009

These were ok, but pretty dry. Partly because I baked them too long. I suggest starting with 8 minutes, not 10. They taste pretty good though (I did use a different frosting because I ran out of powdered sugar, but I don't think that altered the taste too much, it was a very similar frosting).

Aug 29, 2002

The cookie is good , however the icing needs butter. It was very easy to make. The only thing a child shouldn't do is chop the nuts.


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  • Calories
  • 58 kcal
  • 3%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 50 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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