I have a cousin named Susan but these are not her cookies.
I'm not sure I know any other Susan's.
But maybe I do and I call them Sue.
Let me think.........
Nope. Don't think I know any other Susan's or Sue's.
But I made these cookies anyway and they are absolutely delicious.
Melt-in-your-mouth delicious and perfect with a tall glass of ice-cold milk.
You should make them too. Because of the deliciousness.
You will thank me.
Yummy Susan Cookies
Ingredients:
1 cup unsalted butter - room temperature
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups flour
Using a stand mixer: Cream sugar and butter. Add vanilla and salt and mix thoroughly. Blend in flour. Shape a teaspoon of dough into a ball and put on a cookie sheet. Flatten ball a little bit with your thumb. Bake in 375-degree oven 8-10 minutes, until cookies look dry but NOT brown. Let them cool thoroughly and then frost with a dollup of chocolate icing.
For chocolate icing: combine all ingredients and beat until smooth. For the smoothest icing, sift the powdered sugar and cocoa together into a bowl.
2 cups powdered sugar
4 tablespoons cocoa
3 tablespoons hot water
1 teaspoon vanilla
Moving quickly, put icing in a piping bag while it's still warm (I use a plastic disposable one with the tip just snipped off) and then pipe a little swirl of icing on each cookie.
Enjoy!
* Just a note: when I made the cookies for these photos, I made them bigger than I normally would. They were still delicious, but next time I'm going to stick with the 1-teaspoon size because they are perfectly bite-sized that way.
8 comments:
DROOLING
I'll be there shortly for a couple of those!
While you were baking your fabulous cookies, Abram and I were working on a 3 hour Cake-From-Scratch Experiment. The recipe for this cake involved 3 sections: batter/filling/icing -- it took up 1/2 a page -- quite lengthy .. and all went well until I did the frosting: Couldn't get the frosting to 160 degrees, using a hand blender for 15 minutes in a saucepan on the stove. So I stopped at 120 degrees because my hand was tired. Guess that was a bad idea. The icing just OOZED down the cake once we frosted it -- it was NOT the correct consistency (light, stiff peaks, the recipe said --not so much, my version). Half the icing was in a moat AROUND the cake after S L I D I N G ever-so-slowly down the side of the cake. Still almost mouth-watering-good when all was said and done. 160 degrees. Must follow instructions .... must follow instructions.
Maybe a batch of these in lieu of the dresses for the kiddies. No, that wouldn't be nice, would it?
Peace.
Can you freeze this type of cookie?
I’m a novice baker, so I wanted to ask if the dough measurement was a heaping teaspoon or leveled off. Sorry if this is too silly to ask.
Yes. You roll the balls, makethe thumbprint , then put the cookies on a parchment or wax paper covered cookie sheet. Freeze, then remove from sheet and place in ziploc bag. When ready to bake you don't need to thaw. Just bake. It may take an extra minute or two.
Usually it will say rounded if it should be rounded. She described these as "perfectly bite sized" so probably not rounded. But if you want them larger, like the ones in her photos, you can go a little bigger. You may have to bake a little longer, that's all. And you won't get quite as many cookies. It's up to you@
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