Name: Brown-Eyed Susans II
Yield: 1
Ingredients: 0.5 cup butter; 0.5 cup margarine; 0.25 cup confectioners' sugar; 2 cups all-purpose flour; 1.5 teaspoons baking powder; 0.5 teaspoon salt; 1 tablespoon vanilla extract; 1 cup chopped pecans; 1.5 cups confectioners' sugar; 2 tablespoons unsweetened cocoa powder; 0.5 teaspoon vanilla extract; 3 tablespoons hot water

Brown-Eyed Susans II

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Nutty butter cookies with chocolate center - a nostalgic treat!

Ingredients:

0.5 cup margarine
0.25 cup confectioners' sugar
2 cups all-purpose flour
1.5 teaspoons baking powder
1 cup chopped pecans
1.5 cups confectioners' sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons hot water

Instructions:

Preheat your oven to a toasty 400 degrees F (200 degrees C) and grease your cookie sheets.
Combine butter, margarine, and confectioners' sugar in a medium bowl. Beat until light and fluffy, then add vanilla. Gently fold in the flour until just combined. Avoid overmixing.
Form dough into 1-inch balls and space them 2 inches apart on baking sheets. Create a small dent in the center of each. Bake in preheated oven for 10 to 12 minutes until lightly browned. Allow to cool briefly, then frost the centers.
For the icing, mix confectioners' sugar, cocoa, and vanilla in a small bowl. Gradually add hot water, 1 tablespoon at a time, until you reach your preferred thickness. Drizzle the icing over the cookies using a knife or spoon. Let them set before serving.

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