Walnut Frosties.

Bake at 325 degrees for 12 to 14 minutes.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar, firmly packed
1/2 cup butter
1 egg
1 teaspoon vanilla
Topping:
1 cup chopped walnuts
1/2 cup brown sugar, firmly packed
1/4 cup dairy sour cream
1. Combine flour, baking soda and salt in a large bowl. Set aside.
2. Gradually add sugar to butter in mixing bowl. Cream until light and fluffy. Add vanilla and egg; beat well.
3. Gradually add dry ingredients to creamed mixture; mixing well after each addition.
4. Shape into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Make a depression in center of each cookie; place 1 teaspoon topping in depression.
Bake at 325 degrees for 12 to 14 minutes, or until delicately browned.
Topping:
 
Combine 1 cup chopped walnuts, 1/2 cup firmly packed brown sugar, and 1/4 cup dairy sour cream.
Mix well.
Place in depression in cookies.
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Fry Pan Cookies.

Or Date Balls.

1 cup butter
1 1/2 cups sugar
2 cups chopped dates
2 eggs
2 tablespoons milk
1 teaspoon salt
1 teaspoon vanilla
4 cups rice krispies
Angel flake coconut
1. Melt butter in a large fry pan. Add sugar, and dates. Cook and stir until mixed {leaves the side of the pan}.
2. Add eggs {well beaten}, milk, salt, vanilla. Cook 2 minutes.
3. Add 4 cups rice krispies. Mix well.
4. When cool enough to handle, put angel flake coconut in palm of hands; roll 1 teaspoon mixture into a ball in coconut. Place on cookie sheet to cool more and set.
Freezes well. Store in an airtight container.
Makes a lot of cookies.