Maple-scotch snaps

1 Servings

Ingredients

Quantity Ingredient
2 cups Pillsbury's Best All Purpose Flour*, sifted
2 cups Firmly packed brown sugar
½ cup Butter; softened
1 teaspoon Soda
½ teaspoon Salt
1 Egg; slightly beaten
2 tablespoons Milk
½ teaspoon French's Maple Extract
½ cup Funsten's Pecans; chopped
2 tablespoons Instant chocolate mix

Directions

BAKE at 375 degrees for 12 to 14 minutes. MAKES about 4 dozen cookies.

Combine flour and brown sugar in mixing bowl. Cut in butter until particles are fine. Reserve ¼ cup. Add soda and salt. Mix well. Blend in egg, milk, and maple extract. Mix with low speed of mixer (or with pastry blender) to form a dough. Stir in pecans. Combine instant chocolate mix and reserved crumb mixture. Shape dough into balls, using a rounded teaspoonful for each. Roll in crumb mixture. Place 3 inches apart on greased baking sheets.

Bake in moderate oven (375 degrees) 12 to 14 minutes. Cookies will puff and collapse during baking. *For use with Pillsbury's Best Self-Rising flour, omit salt and decrease soda to ½ teaspoons. Decrease baking time to 10 to 13 minutes.

NOTES : "Senior Winner in Pillsbury's 10th Grand National Recipe and Baking Contest by Mrs. Gerald Woodside, Albert Lea, Minnesota. Adapted by Ann Pillsbury."

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #877 by NGavlak@... on Oct 31, 1997

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