Almond Cookies; susan cookies I remember making these cookies growing up; so does my mom. Her original recipe gave them brown eyes using chocolate and almonds but mine have never made it that far. I don’t think they made it that far when I was a kid either. So mine have always been just Susans, with no brown eyes. The key to these cookies is not making them too thick; thinner cookies bake better and more evenly.
- 1 cup butter or margarine
- 3 tablespoons sugar
- 1 teaspoon almond extract
- 2 cups flour
- ½ teaspoon salt
- 1-2 teaspoons water or milk optional
- Preheat the oven to 300 degrees. Grease cookie sheet.
- Cream butter. Add sugar, almond extract, flour and salt. The dough will be crumbly at this point. Refrigerate the dough for about an hour. Or if you don’t want to wait, you can add a little bit of milk or water, 1 teaspoon at a time, until the dough comes together more. You should be able to roll it into a ball and it will hold together.
- Roll tablespoons of the dough into balls. Place on greased cookie sheet and flatten slightly. Bake at 300 degrees for 10-12 minutes, or until lightly golden brown. Be careful not to overbake them.
- Cool on cookie sheet for about 1 minute, then remove them to a cooling rack to finish cooling.