Walnut Thumbprint Cookies

With The Great Blizzard of 2011 followed by The Great Cold Blast of 2011, I think it's time for a winter treat that's the perfect accompaniment to a thick fluffy blanket, mug of tea, and a good book. I love winter.

1/2 cup butter, softened

1 cup packed brown sugar

1 3/4 cup flour

1 egg

1 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp salt

Filling:

1 cup chopped walnuts

1/2 cup brown sugar

1/4 cup sour cream

In large bowl, cream butter & brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt; gradually add to creamed mixture and mix well. Refrigerate at least 30 minutes.  Roll dough into 1 inch balls and place on greased baking sheets. Make indentation in center of each ball (usually with thumb but I use a small tart presser).

Combine filling ingredients.  Spoon about a teaspoon in each indentation. Bake @ 350 degrees for 11-13 minutes or until browned.  Cool for 5 minutes then place on wire racks to finish cooling.

Hodge Podge's notes:

• I use Smart Balance butter sticks to make my cookies low fat and it doesn't compromise flavor, as well as using Light Sour Cream.  You can also try using sugar and egg substitutes for a lower calorie cookie.