Brown Eyed Susan Muffins Food

BROWN-EYED SUSANS II

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• 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.
• 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.
• 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.

BROWN-EYED SUSAN MUFFINS

Steps:

• Combine dry ingredients and mix until no lumps of sugar remain. Stir in chocolate chips.
• Combine beaten egg, milk, oil, and pumpkin; mix thoroughly. Add to dry ingredients and stir just until moistened.
• Spoon into greased muffin tins and bake at 375 for 25 minutes.

BROWN-EYED SUSAN COOKIES

Steps:

• Heat over to 400°F Grease cookies sheets.
• In a mixing bowl, cream butter. Add sugar, almond extract, and salt. Blend in flour.
• Shape a tablespoon of dough into a ball. Place on cookie sheet. Flatten with bottom of a glass that has been dipped in flour.
• Bake 10-12 minutes, until cookies look dry and are beginning to brown around the edges. Remove to rack. Cool.
• Prepare Frosting: In a small saucepan, melt butter with chocolate (or microwave). Add remaining ingredients and blend until smooth.