Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Firmly packed brown sugar |
| ½ cup | Margarine or butter; softened |
| 1 teaspoon | Vanilla |
| 1 \N | Egg |
| 1¾ cup | All purpose flour |
| ½ teaspoon | Soda |
| ¼ teaspoon | Salt |
| 1 cup | Chopped walnuts |
| ½ cup | Firmly packed brown sugar |
| ¼ cup | Dairy sour cream |
TOPPING
Heat oven to 350F. Cream brown sugar and margarine until light and fluffy; blend in vanilla and egg. Combine dry ingredients, and gradually add to creamed mixture; mix well. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheet. Make a well in the center of each cookie.
Combine topping ingredients; fill each cookie with 1 teaspoon topping. Bake for 10 to 14 minutes or until delicately browned. Makes 3 dozen.
Source: Pillsbury Classic #21
Hint: Remove cookies from the baking sheet immediately and cool on a rack.
They're very difficult to remove from the pan once they have cooled. Be careful not to overfill the cookies, if the topping runs onto the baking sheet it too is very hard to remove. These cookies are sinfully delicious, so they are worth the effort. I have make them several time and they have become family favorites. Enjoy. Posted to TNT - Prodigy's Recipe Exchange Newsletter by ibelieve@...
(Ronna S Candelaria) on Sep 21, 1997