Title: Maple-Scotch Snaps
Categories: Cookie Dessert
Yield: 1 Servings

	2 c	Pillsbury's Best All Purpose
:		Flour* -- sifted
	2 c	firmly packed brown sugar
1	/2 c	butter -- softened
	1 t	s soda
1	/2 t	s salt
	1	egg -- slightly beaten
	2 T	B milk
1	/2 t	s French's Maple Extract
1	/2 c	Funsten's Pecans -- chopped
	2 T	B instant chocolate mix

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.

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet

From: Ngavlak@aol.Com Date: 31 Oct 97 Mastercook Recipes (Mailing List) Ä

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