• 2 cups flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup firmly packed brown sugar
  • ½ cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla


  • 1 cup chopped pecans
  • ½ cup firmly packed brown sugar
  • ¼ cup sour cream


Mix the topping by combining pecans and brown sugar and mixing well.  Add the sour cream and blend; set aside or refrigerate.

Combine flour, baking soda, and salt; set aside. Add sugar to butter in a mixing bowl and cream until light and fluffy; add egg and vanilla and beat well.  Gradually add dry ingredients; mix well.  Shape into 1 inch balls and place on a cookie sheet, 2 inches apart.  Make a depression in the center of each cookie and place 1 teaspoon of topping in the depression. 

Bake at 350 degrees for 12  to 14 minutes.  Remove to a wire rack and cool.

Servings 48