| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Not, Sent | 48 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Unsalted butter; softened |
| 1 | c | Firmly packed dark brown sugar |
| 1 | lg | Egg |
| 1 | ts | Vanilla |
| 1/2 | c | Firmly packed dark brown sugar |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Sour cream |
| 1 | c | Pecans; finely chopped |
INSTRUCTIONS
COOKIES TOPPING Place oven rack in middle of oven. Heat to 350°. Line cookie sheet with foil. Cookies: Mix flour, baking soda and salt in a medium bowl. In a large bowl with mixer on medium speed, beat butter, sugar, egg and vanilla until lighter in color, 2-3 minutes, scraping down sides of bowl as necessary. On low speed gradually add flour mixture, beating just until smooth. Divide dough into 48 equal pieces (slightly rounded teaspoonful dough each). Roll each into a ball and place 2 inches apart on prepared cookie sheet. With fingertip or end of a large wooden spoon, make a wide, round depression in center of each cookie reaching almost to edges, but leaving a rim. Topping: Stir sugar, cinnamon and sour cream in a small bowl until blended. Stir in nuts. Spoon into depressions, mounded slightly above rims. Bake 13 minutes or until tops look dry. Cool on cookie sheet 1 minute, then remove with a wide spatula to a wire rack to cool completely. Recipe by: Woman's Day - 2/1/98 Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Jan 2, 1998
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