Free Recipe Maple-Scotch Snaps

Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1

Ingredients for Maple-Scotch Snaps Recipe

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

Maple-Scotch Snaps Preparation

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 on Oct 31, 1997

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