Ingredients
3/4
cup packed brown sugar
3/4
cup butter or margarine, softened
1/4
teaspoon maple extract
1 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1
cup chopped pecans
1
cup semisweet chocolate chips (6 oz)
2
teaspoons shortening
Additional chopped pecans, if desired
Preparation
In large bowl, beat brown sugar, butter and maple extract with electric mixer on medium speed until blended, or mix with spoon. Stir in flour, baking powder and salt. Stir in 1 cup pecans. Shape into roll, 12 inches long. Wrap and refrigerate about 2 hours or until firm.
Heat oven to 375°F. Cut roll into 1/4-inch slices. On ungreased cookie sheet, place 2 inches apart. Bake 8 to 10 minutes or until edges are golden brown. Remove from cookie sheet to cooling rack; cool completely.
In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until melted and smooth; remove from heat. Dip half of each cookie into glaze. Sprinkle with additional pecans. Place on waxed paper until glaze is set.
