The Pioneer Woman Tasty Kitchen
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Sour Cream And Pecan Dreams Cookies

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

These cookies are like thumbprint cookies, with a smidgen of brown sugar, sour cream, pecan and cinnamon filling. Perfect for a holiday cookie tray.

Ingredients

  • FOR THE COOKIES:
  • 2 cups Flour
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ½ cups Unsalted Butter, Softened
  • 1 cup Dark Brown Sugar (packed)
  • 1  Large Egg
  • 1 teaspoon Vanilla
  • FOR THE TOPPING:
  • ½ cups Dark Brown Sugar (packed)
  • ½ teaspoons Cinnamon
  • ¼ cups Sour Cream
  • 1 cup Pecans, Finely Chopped

Preparation

Place oven rack in the middle of the oven. Heat to 350 F. Line a cookie sheet with foil.

For the 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 equal pieces (a slightly rounded teaspoon of dough each). Roll each into a ball and place the balls 2 inches apart on prepared cookie sheet. With a fingertip or the end of a large wooden spoon, make a wide, round depression in the center of each cookie reaching almost to edges, but leaving a rim.

For the topping: Stir sugar, cinnamon and sour cream in a small bowl until blended. Stir in nuts. Spoon it into the depressions in the cookie dough with the filling 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.

Serves/makes: 48 cookies

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Profile photo of Mary

Mary on 12.18.2012

Really yummy! I think I made them too big though because I only got 24 cookies and had to make another batch.

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