Brown-Eyed Susan Cookie Recipe

I must confess that I am much better at baking "flowers" than growing them. As I type, my husband is replanting our garden. It seems this year that mid-April on the westcoast was too early to plant veggies! April and most of May has been colder than usual and we even had frost. The frost destroyed all of our little veggies but this weekend, the weather seems to have turned the corner and we're replanting. I've also bought herbs to grow inside - mint (orange and chocolate), thyme, cilantro, 3 types of basil, and chives (regular and garlic) - so far I haven't killed thouse but there is still time :)

I recommend baking these cookies the day before you need them as they taste much better after resting for a day. The recipe is simple, and egg free (bonus for anyone with an allergy). The icing is simple too.

So remember...stop to smell the flowers...and eat a couple too!

Adapted from Marie Nightingale's Favorite Recipes

Ingredients

Dough

• 1 cup unsalted butter, softened
• 3 tbsp sugar
• 1 tsp almond extract
• 2 cups flour
• 1/2 tsp salt

Icing:

• 1 cup icing sugar
• 2 tbsp cocoa
• 2 tbsp hot water
• 1 tsp vanilla

What to do:

• Preheat oven to 375 degrees.
• Cream butter and sugar for 3 to 4 minutes.
• Add almond extract.
• In a separate bowl, whisk flour and salt.
• Add flour mixture to butter and sugar.
• Mix until combined and dough comes together.
• Using sall cookie scooper or tablespoon, form into balls.
• Place on cookie sheet and flatten slightly.
• Bake for 10 - 12 minutes and golden around the edges.
• Cool completely.
• Once cooled, sift the icing sugar and cocoa into medium bowl.
• Add the vanilla and water and stir.
• Frost each cookies with about 1/2 tsp of icing.