Recipe - Brown Sugar Snaps

3 One fourth cup Pillsbury's Best All Purpose
Flour*, sifted
2 teaspoon Soda
2 teaspoon French's Cream of Tartar
Three fourths cup Butter
2 cup Firmly packed brown sugar
2 Eggs; unbeaten
1 One half 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
SelfRising Flour, omit soda and cream of tartar.

NOTES : "Developed by Ann Pillsbury"

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

Posted to MCRecipe Digest V1 #837 by NGavlak@aol.com on Oct 11, 1997