Prep 15 mins
Cook 8 mins
This recipe comes from Martha Stewart. It is fairly simple to make, no rolling required, and the cookies are really delicious. Just the right amount of sweetness, and small enough that you can munch on a few without feeling too guilty. If you increase or decrease the bake time ever so slightly, you will get a crunchier or softer cookie. Anyone who tries these cookies loves them, and usually requests the recipe. Don't be turned off by the sour cream-it caramelizes beautifully. Enjoy!
- 1⁄2 cup butter
- 1 cup firmly packed brown sugar (light or dark)
- 1 large egg
- 2 cups flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 cups finely chopped pecans (walnuts may be substituted)
- 1⁄2 cup firmly packed dark brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup sour cream
- Preheat oven to 350 degrees.
- Mix the topping ingredients together in a bowl and set aside.
- Cream together butter and sugar, then add the egg.
- Sift dry ingredients together, then add together.
- Roll dough into half-inch balls and place on a greased cookie sheet.
- With the end of a wooden spoon, or with a dowel, make a small well in each ball.
- Place 1/4 teaspoon pecan topping in each cookie.
- Bake for 8 to 10 minutes, keeping an eye on them towards the end as they can burn quickly.
- Cool on a rack and store in an airtight container.
- Note: Original recipe called for 1 Tablespoon whiskey, bourbon or orange juice to be added along with the egg, but I've never used it and found they turn out fine without.