WALNUT SELF-FROSTING COOKIES 
2 c. flour, sifted
1/2 tsp. baking soda
1/4 tsp. salt
1 c. brown sugar, firmly packed
1/2 c. shortening
1 egg
1 tsp. vanilla

Combine flour, soda and salt. Gradually add sugar to shortening in mixing bowl, creaming until light. Add egg and vanilla. Beat well. Gradually add very ingredients. Shape into balls and place 2 inches apart on well greased cookie sheet. Make a depression in center of each cookie and place 1 teaspoon topping in each depression. Bake 12 to 14 minutes until delicately browned, in 350 degree oven. Yields 50 cookies.

TOPPING: Combine 1 cup chopped walnuts, 1/2 cup brown sugar and 1/4 cup sour cream.

 

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