Walnut Thumbprints

My mother, the non-cook and non-baker, used to make these cookies as the one thing she could actually bake. They are completely delicious.

Ingredients:
1/2 cup unsalted butter, room temperature
1 cup brown sugar, packed
1 egg, room temperature
1 tsp vanilla
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

Filling:
1 cup chopped walnuts
1/2 cups brown sugar, packed
1/4 cup sour cream

Directions:
In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, and salt. Gradually add to the creamed mixture. Refrigerate 30mins.

Roll dough into 1 inch balls. Place 2 inches apart on greased baking sheet. Using the end of a wooden spoon handle, make an indention in the center of each ball.

Combine filling ingredients; spoon about 1 teaspoonful into each cookie.

Bake at 350 for 11-13 minutes until lightly browned. Cool for 5 mins before removing to wire racks.

Breakfast Puffs

I used to make these a long time ago when I was first getting my baking-legs.  Today, I revisited these and I still love them!

Topping Mixture:

Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon in a small bowl. Set aside.

Ingredient and Directions:

1. In a large bowl, stir together:

• 1 1/2 cups All purpose flour
• 1/2 cup sugar
• 1 1/2 tsp baking powder
• 1/8 tsp salt

2.  In a small bowl combine:

• 1 beaten egg
• 1/2 cup milk
• 1/3 cup melted butter

3. Add wet mixture to flour mixture. Stir until just combined.

4. Lightly grease muffin cups or line with paper cups. Fill 2/3 full.

5. Bake at 350 for 20 to 25 minutes. 

6. Immediately dip tops in 3 tablespoons melted butter then dip into topping mixture. Serve warm.