Recipe for Maple-Scotch Snaps 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 cup Pillsburys Best All Purpose Flour*, sifted
2 cup Firmly packed brown sugar
1/2 cup Butter, softened
1 tsp Soda
1/2 tsp Salt
1 x Egg, slightly beaten
2 tbl Milk
1/2 tsp Frenchs Maple Extract
1/2 cup Funstens Pecans, chopped
Instructions:
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 Pillsburys Best Self-Rising flour, omit salt and decrease soda to 1/2 teaspoons. Decrease baking time to 10 to 13 minutes.

Contest by Mrs. Gerald Woodside, Albert Lea, Minnesota.

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