Brown-Eyed Susans I

Brown-Eyed Susans I

"A chocolate topped thumbprint cookie."
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servings 108 cals
Serving size has been adjusted!
Original recipe yields 30 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 28
  1. 39 Ratings

Most helpful positive review

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 (j...

Most helpful critical review

I like the concept, but this recipe doesn't taste like my bakery. The cookie was very brittle, and only produced 2doz. The almond flavor was too strong for what I wanted.

Most helpful
Most positive
Least positive

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 (j...

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 i...

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...

These are wonderful and are so pretty! I posted pictures of them, new family favorite. I added bit of milk to the frosting to get it how I wanted it.

My family has made these cookies for years for get-togethers, but we put buttercream frosting in the centers instead of the chocolate filling...totally different flavor but super yummy. I made ...

First time making these and they were VERY easy to make! I did roll in sugar sprinkles, had no problem with them sticking! I was an idiot however and frosted BEFORE I put in the oven but they ar...

YUM! I tried to roll them in sprinkles as suggested by other's (they look so cute in the pic's) but had a hard time getting the sprinkles to stick, the dough is super crumbly. I dipped the cooki...

Delicious! These little cookies are just perfect. The dough did end up a bit crumbly for me, but the final product still turned out right. I made exactly as written and the frosting just puts ...

So good. These just melt in your mouth. I made the recipe as written, but didn't have quite enough chocolate frosting to fill all of the cookies, and one of my kids suggested a white frosting ...

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