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