Sour Cream And Pecan Dreams Cookies – a delicious recipe with Flour, Baking Soda, u00bc, Unsalted Butter, Brown Sugar, Egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place oven rack in the middle of the oven. Heat to 350 F. Line a cookie sheet with foil.
2
For the cookies: Mix flour, baking soda and salt in a medium bowl. In a large bowl with mixer on medium speed, beat butter, sugar, egg and vanilla until lighter in color, 2-3 minutes, scraping down sides of bowl as necessary. On low speed gradually add flour mixture, beating just until smooth.
3
Divide dough into equal pieces (a slightly rounded teaspoon of dough each). Roll each into a ball and place the balls 2 inches apart on prepared cookie sheet. With a fingertip or the end of a large wooden spoon, make a wide, round depression in the center of each cookie reaching almost to edges, but leaving a rim.
4
For the topping: Stir sugar, cinnamon and sour cream in a small bowl until blended. Stir in nuts. Spoon it into the depressions in the cookie dough with the filling mounded slightly above rims. Bake 13 minutes or until tops look dry. Cool on cookie sheet 1 minute, then remove with a wide spatula to a wire rack to cool completely.
5
Serves/makes: 48 cookies
993
kcal
Calories
49
g
Fat
132
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: FOR THE COOKIES:, 2 cups Flour, 1/2 teaspoons Baking Soda, 1/4 teaspoons Salt, and more.
Yes, Sour Cream And Pecan Dreams Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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