Walnut Frosties

I found this recipe during a long day at work and time browsing food blogs (this one from CookingVentures at Tasty Kitchen).
Honestly, I was drawn to it because it looks like pecan pie in a cookie...even if it's walnuts.
Also..the filling ingredients were intriguing.

Either way, they turned out DELICIOUS. They were ALL gone before the end of the day.
They are simple and easy and wonderful.
Enjoy.
Matti

• FOR THE COOKIE DOUGH:
• 2 cups Flour
• ½ teaspoons Soda
• ¼ teaspoons Salt
• ½ cups Butter, Softened
• 1 cup Firmly Packed Brown Sugar
• 1 whole Egg
• 1 teaspoon Vanilla
• _____
• FOR THE FILLING:
• ½ cups Firmly Packed Brown Sugar
• ¼ cups Sour Cream (not Reduced Fat)
• 1 cup Finely Chopped Walnuts

In a medium bowl, whisk together the flour, soda, and salt. Set aside.

Using a mixer, cream together the butter and brown sugar until the mixture is fluffy, about 3 minutes. Add the egg and vanilla and mix until combined, scraping down the bowl as needed. Slowly add the flour mixture until just incorporated. Tightly cover the bowl with plastic wrap and refrigerate for at least 1 hour.

While the dough is chilling, preparing the filling by mixing together the brown sugar and sour cream in a small bowl. Add the walnuts and stir until incorporated. Refrigerate the filling until needed.

Preheat the oven to 350F. After the dough has chilled, line a sheet pan with parchment paper. Use a cookie scoop to put 6 to 7 mounds of dough on the sheet pan. I prefer to use a large cookie scoop (2 tablespoons), which makes large cookies. You will get about 16 cookies when using a large cookie scoop. You may certainly use a smaller cookies scoop or roll the dough into 1″ balls. If you make the cookies smaller, you will get a larger number of cookies out of each batch.

Refrigerate the remaining dough to keep it chilled. These cookies do spread when baking, so be sure to leave PLENTY of room between the cookies or they’ll run together. Poke your thumb into each mound of dough, leaving about 1/8″ thickness of dough on the bottom. Take the effort to make the well as large as possible while keeping a sturdy wall around the perimeter. Fill each well with some filling. I prefer to really mound the filling in the well because I think the filling is the best part of the cookie. Some people prefer less filling because it makes the cookies too sweet. When making these cookies for the first time, I recommend that you put only two cookies on your sheet pan—one with a moderate amount of filling and one with a lot. When the cookies come out of the oven, taste them and decide which one appeals to you better. Note: if you plan to use a lot of filling in each cookie, you may need to make a little extra so you have enough to fill all of the cookies. The filling only takes a minute to make so, if you need to make more, it can be made at a moment’s notice.

Bake the cookies for about 9 to 10 minutes or until they are lightly brown. For smaller cookies, decrease the baking time appropriately. Don’t over bake. Allow the cookies to cool on the sheet pan for 2 minutes before transferring to a wire rack. While the first sheet pan is in the oven, prepare another one with 6 to 7 cookies. Keep the dough refrigerated until it is ready to go in the oven or the cookies will spread too much. When storing, don’t stack the cookies on top of each other or they may stick together.