Recipe - Maple-Scotch Snaps

2 cup Pillsbury's Best All Purpose
Flour*, sifted
2 cup Firmly packed brown sugar
One half cup Butter; softened
1 teaspoon Soda
One half teaspoon Salt
1 Egg; slightly beaten
2 tablespoon Milk
One half teaspoon French's Maple Extract
One half cup Funsten's Pecans; chopped
2 tablespoon 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 One fourth 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 SelfRising flour,
omit salt and decrease soda to One half 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 MCRecipe Digest V1 #877 by NGavlak@aol.com on Oct 31, 1997