| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 1/4 | cup Gold Medal® all-purpose flour |
| 3/4 | cup finely chopped toasted pecans |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon maple flavor |
| 1/4 | cup sugar |
| Coarse white sparkling sugar, if desired |
| 1. | Heat oven to 375°F. In large bowl, stir all ingredients except 1/4 cup sugar until dough forms. |
| 2. | Roll dough into 1-inch balls; roll balls in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheet; press each with bottom of glass to flatten slightly. |
| 3. | Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Sprinkle with sparkling sugar. |
| No change. |
|
| Toast nuts in shallow pan in 350ºF oven about 5 to 10 minutes, stirring occasionally, until golden brown. |
|
| To soften butter, microwave unwrapped butter in glass bowl or measuring cup uncovered on High 10 to 20 seconds.
|
Nutrition Information:
110 ( 50); 6g ( 1 1/2g, 0g); 15mg; 50mg; 13g ( 0g, 8g); 1g 2%; 0%; 0%; 0% 1/2 ; 1/2 ; 0 ; 1 1