Brown sugar snaps

Yield: 1 Servings

Measure 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

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

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