Walnut Frosties

Who wouldn’t like the idea of the frosting being baked right with the cookie?  When I saw this recipe from Sheryl Weaver of Goshen, Indiana in "The Basics and More Cook Book”, I had to try it.   These spread quite a bit; a combination of shortening and butter, or all shortening would probably improve that.  My husband and I thought the filling (frosting) needed a pinch of salt so it wasn’t quite so sweet.  That said, he eagerly cleaned out the filling bowl and the cookies all disappeared too; they are delicious for coffee time.          

                             Walnut Frosties

  2           Cups  Flour, All-purpose

     ½       Teaspoon  Baking Soda

     ¼       Teaspoon  Salt

  1           Cup  Brown Sugar

     ½       Cup  Butter

  1           Large  Egg

  1           Teaspoon  Vanilla Extract

  1           Cup  Walnuts -- chopped

     ½       Cup  Brown Sugar

     ¼       Cup  Sour Cream

               Pinch  Salt

Mix flour, soda and salt.  Cream sugar and butter until fluffy.  Add egg and vanilla; beat well.  Stir in dry ingredients.  Shape into 1 inch balls.  I used a level size 60 scoop or 1 tablespoon.

Place 2 inches apart on ungreased cookie sheets.  To make filling, combine nuts, sugar and sour cream (I thought it needed a pinch of salt).  Make a depression in the center of each cookie.  Place 1 teaspoon filling in each depression (I used a scant size 100 scoop).  Bake at 350° for 12 to 14 minutes.

2012 Cost:  $2.84 or 12¢ each.

Yield:  "2 Dozen"

Per Serving: 146 Calories; 8g Fat (45.7% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 95mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.