BLACK EYED SUSANS

BLACK EYED SUSANS

Who doesn’t remember being in the kitchen when someone was making these?  And getting to lick the icing bowl?  As the last of the cold winter days keep us inside a little longer, this could be the time to go wandering down memory lane—or if there are little ones hanging around, sharing the fun with them.  This is an old recipe—simple ingredients, hands on, and pretty much fail safe.  Some of the church cookbooks say put a chocolate kiss in the center—or, below find a fudge-like icing recipe.

  • ½ cup butter, softened
  • ½ cup shortening (like Crisco)
  • 3 tblsp sugar
  • 1 tsp almond extract
  • 2 cups flour, whisked

Cream butter and shortening, add sugar and almond extract.  Beat well.  Add flour, 1 cup at a time and mix well after each cup.  Roll by tablespoons full into balls and place on parchment paper lined cookie sheets.  Press slightly flat with glass bottom dipped in sugar—make a thumbprint if you want more room for icing.  Bake at 400’ for 10-to 12 minutes.

Fudge icing:

  • 2 tblsp melted butter
  • 2 tblsp unsweetened cocoa
  • 2 tblsp hot water
  • 1 cup sifted confectioners sugar
  • ½ tsp vanilla

Combine butter, cocoa and hot water—mix well then add vanilla.  Add sifted sugar gradually, mixing well.  Either spread a bit of frosting on each cookie with a teaspoon, or use a piping bag.  Frosting will harden as it sets. 

The Kitchen Hive

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