Caramel Walnut Thumbprint Cookies

Source: The Pampered Chef

4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
21/2 cups packed brown sugar, divided
1 cup butter or margarine, softened
2 eggs
2 teaspoons vanilla extract
1/2 cup sour cream
2 cups finely chopped walnuts

Heat the oven to 350 degrees F.

Mix the flour, baking soda and salt in a medium mixing bowl.

Combine 1 1/2 cups of the brown sugar and butter in a medium mixer bowl. Beat at high speed until light and fluffy. Add the eggs and vanilla extract. Beat until blended. Add the flour mixture and mix well. Shape the dough into 1-inch balls. Arrange 2 inches apart on an ungreased cookie sheet. Make an indentation in the center of each ball with thumb.

Combine the remaining 1 cup brown sugar and sour cream in a medium mixing bowl and mix well. Stir in the walnuts. Spoon 1 teaspoon of the walnut mixture into each indentation. Bake for 12 minutes or until the edges are firm to the touch and golden brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely.

Yield: 60 cookies

Per Serving: Calories 124; Fat 6 g; Sodium 79 mg; Dietary Fiber < 1 g