For Dough:
1/2 cup (1 stick) unsalted butter (or margarine)
1 cup packed light brown sugar
1 teaspoon vanilla
1 egg beaten
1 1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups all purpose flour
For Filling:
1/2 cup packed brown sugar
1/4 cup sour cream
1/2 teaspoon cinnamon
1 cup coarsely chopped pecans
For Icing:
Powdered sugar
Preheat oven to 350 degrees
Dough:
Melt butter; combine with brown sugar, vanilla, egg, baking soda
and salt. Stir in flour.
Form into 1-inch balls. Place 2 inches apart on ungreased baking
sheets, set aside.
Prepare Filling:
Stir together brown sugar, sour cream, cinnamon and pecans until
blended.
Indent center of each cookie; spoon a heaping ½ teaspoon filling
into each indentation.
(Use care, or filling will leak from indentation and make cookies
stick to sheet.)
Bake for 10 to 12 minutes or until cookies are set and rims of cookies
are lightly browned.
Remove to racks and let cool completely.
Stir together powdered sugar and water to make a thin glaze. Drizzle around edge of cookie.
Makes 3 dozen
Schmitty
