Walnut Frosties © 1966
2 cups Pillsbury's Best-Flour (Regular, Instant Blending or Self-Rising*)
1/2 teaspoon soda
1/4 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup Land O'Lakes Butter
1 teaspoon vanilla extract
Combine flour, soda and salt. Gradually add sugar to butter in mixing bowl, creaming until light and fluffy. Add egg and vanilla extract; beat well. Gradually add dry ingredients, mixing well after each addition. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Make a depression in the center of each cookie; place 1 teaspoonful Topping in depression. Bake at 350º for 12 to 14 minutes or until delicately brown. About 48 cookies
* For use with Pillsbury's Best Self-Rising Flour, omit soda and salt.
Combine 1 cup chopped Diamond Walnuts, 1/2 cup firmly packed brown sugar and 1/4 cup dairy sour cream.
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