Brown sugar snaps
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¼ | cup | Pillsbury's Best All Purpose Flour*, sifted |
| 2 | teaspoons | Soda |
| 2 | teaspoons | French's Cream of Tartar |
| ¾ | cup | Butter |
| 2 | cups | Firmly packed brown sugar |
| 2 | Eggs; unbeaten | |
| 1½ | teaspoon | French's Anise Seed |
| 1 | teaspoon | French's Lemon or Orange Extract |
| 1 | teaspoon | French's Vanilla |
Directions
BAKE at 375 degrees 8 to 10 minutes MAKES about 5 dozen cookies. Sift together the flour, soda, and cream of tartar. Cream butter. Gradually add brown sugar, creaming well. Add eggs, anise seed, if desired, and lemon or orange extract and vanilla. Beat well. Blend in dry ingredients. Chill dough for easier handling. Shape into balls, using a rounded teaspoonful for each. Place on ungreased baking sheets. Bake in moderate oven (375 degrees) 8 to 10 minutes until golden brown. *For use with Pillsbury's Best Self-Rising Flour, omit soda and cream of tartar.
NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #837 by NGavlak@... on Oct 11, 1997