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    • Maple-Scotch Snaps

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    CATEGORY CUISINE TAG YIELD
    Eggs, Dairy French Cookies, Desserts 1 Servings

    INGREDIENTS

    2 c Pillsbury's Best All Purpose Flour*, sifted
    2 c Firmly packed brown sugar
    1/2 c Butter; softened
    1 ts Soda
    1/2 ts Salt
    1 Egg; slightly beaten
    2 tb Milk
    1/2 ts French's Maple Extract
    1/2 c Funsten's Pecans; chopped
    2 tb Instant chocolate mix

    INSTRUCTIONS

    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 1/4 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 1/2 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@aol.com on Oct 31, 1997

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