These are a special cookie for Santa’s Helper’s and don’t forget to save one for Santa too! The brown sugar cookie part is yummy and the sour cream and walnut topping is soft but crunchy. Add some drizzle and sugar glitter and you have a wonderful, special cookie!
The first time I made these cookies, I wasn’t sure what to expect. I had been given the recipe by a dear friend and she assured me that I would love them. Knowing that she is an excellent baker, I couldn’t wait to make them. That was over 10 years ago and I have made them every year since. Actually, I should admit to making several batches every year for Christmas plates and also other times during the year when I just want a good cookie. Cookies are my snack of choice when I’m sitting at the computer, along with my coffee, of course!
I have just a couple of extra hints for making these. The dough is very firm, so I scoop it out of the bowl and roll it into a 12 inch long roll and slice it into 1 inch thick slices, before I roll it into balls. That way the cookies are all the same size. These are large cookies, at least 3 1/2 inches across. You could cut the slices into 1/2 inch and get 24 cookies, but be sure to cut back on the baking time. I have done that several times and if I remember correctly, I baked them about 7-8 minutes. They would be more of a thumbprint type cookie then. These will freeze just fine.
1/2 Cup packed brown sugar
1/4 Cup sour cream
1/2 tsp. cinnamon
1 Cup chopped walnuts
1/2 Cup butter
1 Cup packed brown sugar
1 tsp. vanilla
2 Cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 Cup powdered sugar
1 Tbsp. water
Glitter sugar crystals (optional)
In small mixing bowl stir together sugar, sour cream and cinnamon until smooth.
Stir in walnuts, set aside.
In mixing bowl bream butter and sugar. Add egg and vanilla; beat until light and fluffy. On low speed gradually add dry ingredients, beating just until smooth.
Divide dough into twelve equal parts. Roll dough into balls and place 3 inches apart on ungreased baking sheets.
With your fingertip, make a wide, round depression in the center of each cookie, reaching almost to the edges and leaving a rim. Fill depression in cookies with walnut topping, mounding fairly high above rims.
Bake in 350°F oven 12 to 14 minutes, until filling is set. Transfer cookies to rack to cool. Watch towards the end of baking if you like soft cookies.
To make icing, mix powdered sugar and water until smooth. Drizzle over rims of cookies. I like to drizzle it all over and sprinkle with sugar crystals for added holiday sparkle.