Tiempo de cocción: 30 minutes Porciones: 8
3/4 cup sugar
1/2 cup salted butter - softened
1/2 cup sour cream
1/2 teaspoon almond extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salted butter - softened
1 cup chopped dried mangos
1/2 cup cup chopped toasted hazelnuts
Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, egg and almond extract; continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat, scraping bowl often, until well mixed. Stir in chopped mangos and hazelnuts.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Sprinkle with sugar, if desired. Bake for 10 to 12 minutes or until lightly browned.