Walnut Thumbprints by Virginia Rigby (Taste of Home Cookie Book)

1/2 C. butter softened
1 C. packed brown sugar
1 egg
1 tsp. vanilla
1 3/4 C. flour
1/2 tsp. Baking soda
1/4 tsp. salt

Filling
1 C. chopped walnuts
1/2 C. packed brown sugar
1/4 C. sour cream

Cream the butter and brown sugar in a bowl.  Beat in egg and vanilla.  Combine flour, baking soda and salt, gradually add to the creamed mixture.  Refrigerate for 30 min.  Roll into 1 inch balls.  Place 2 inches apart on greased baking sheet.  Using the end of a wooden spoon handle make an indentation in tahe center of each cookie.  Bake at 350 degrees for 10-12 minutes or until lightly browned.  Cool for 5 minutes before removing to wire racks.  Makes 2 1/2 dozen.

(I assume that you then put the filling in the indentations.  Just thought I'd add my two cents there. Melanie)