Topping: 1/2 cup packed brown sugar 1/4 cup sour cream 1/2 teaspoon ground cinnamon 1 cup chopped California walnutsDough: 1/2 cup butter or margarine 1 cup packed brown sugar 1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon granulated sugarIcing: 1/2 cup powdered sugar 1 tablespoon water
Prepare Topping: In small mixing bowlstir together sugar, sour cream and cinnamon until smooth. Stirin walnuts; set aside.
Prepare Dough: In mixing bowl bream butterand sugar. Add egg and vanilla; beat until light and fluffy.On low speed gradually add dry ingredients, beating just untilsmooth.
Divide dough into twelve equal parts.Roll dough into balls and place 3 inches apart on ungreased bakingsheets. With your fingertip, make a wide, round depression inthe center of each cookie, reaching almost to the edges and leavinga rim. Fill depression in cookies with walnut topping, moundingfairly high above rims.
Bake in 350°F (175°C) oven 15to 20 minutes, until filling is set. Transfer cookies to rackto cool.
To make icing, mix powdered sugar andwater until smooth. Drizzle over rims of cookies.
Makes 1 dozen cookies.
Recipe and photograph provided courtesyof the Walnut Marketing Board.
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