½ cup butter or margarine, softened
1 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups self-rising flour
Sour Cream-Pecan Topping (below)

Preheat oven to 350°F.  Line cookie sheets with aluminum foil; spray lightly with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add egg and vanilla; beat thoroughly.  Stir in flour until well blended.  Shape dough by rounded teaspoonfuls into balls.  Place, 2-inches part, on prepared cookie sheets.  With fingertip, make a wide depression in center of each cookie.  Fill each depression with Sour Cream-Pecan Topping.

Bake for 13 minutes or until tops look dry.  Remove from cookie sheets; cool completely on a wire rack.

SOUR CREAM-PECAN TOPPING

½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
¼ cup sour cream
1 cup finely chopped pecans

In a small bowl combine brown sugar, cinnamon and sour cream; mix until blended.  Stir in pecans.

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