Recipe by SweetSueAl
I made these cookies for a Christmas cookie exchange and they were a hit. They are not too hard to make. The recipe is from the 2001 Taste of Home Best of Country Cooking. Enjoy!
Top Review by CA.TN
Even after refrigerating the dough for 30+ minutes, my dough always seems to be awfully sticky. I keep a small bowl of water nearby to slightly wet my hands when rolling the dough. These cookies spread when cooking so it's important to make them 1" as directed in the recipe. I use the bottom end of our ice cream scooper to make the indentation into the dough (after trying with a wooden spoon, I like the bigger size that the ice cream scooper makes - easier to fill), wetting the bottom as well when it seems like it's sticking to the dough. I put them on the middle rack of our electric oven and they're done in exactly 11 minutes. I've made these cookies several times and they've always turned out great.
- 1⁄2 cup butter, softened
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup chopped walnuts
- 1⁄2 cup brown sugar, packed
- 1⁄4 cup sour cream
Directions See How It's Made
- In mixing bowl, cream the butter and brown sugar. Beat in egg & vanilla.
- Combine dry ingredients; gradually add to the creamed mixture.
- Refrigerate for 30 minutes.
- Roll into 1-inch balls.
- Place 2-inches apart on greased baking sheets.
- Using the end of a wooden spoon handle, make an indentation in the center of each ball.
- Combine filling ingredients.
- Spoon about 1 teaspoonful into each cookie.
- Bake at 350 degrees for 11 to 13 minutes or until lightly browned.
- Cool for 5 minutes before removing to wire racks.