4 tablespoons butter or margarine(1/2stick)
1/4 cup maple syrup
1/4 cup light corn syrup
1/3 cup all-purpose flour
1/4 cup walnuts(or pecans) finely chopped
1/4 teaspoon maple extract
1. Grease 12 inch round microwave-safe platter. In 4-cup microwave-safe
glass measuring cup place butter or margarine, maple syrup and corn
syrup together. Heat on high 4 minutes or until butter or margarine
is melted, stirring once. Fold in remaining ingredients.
2. Drop by the teaspoon full in 6 small individual cookies rounds on a
microwave-proof platter. Keep cookies 2 inches apart. Elevate platter
on two upside down microwave-proof bowls before baking. Cook on
medium hagh 2-4minutes, until the snaps begin to brown lightly.
Rotate cooking platter once about halfway through cooking. Remove
platter.
3. Let cookies stand to cool 1 to 2 minutes. Then with a spatula,
transfer cookies to a rack. Let cool completely. Meanwhile,
repeat with remaining batter till finished. Let all cookies cool
completely. Store them in an airtight container.
Make 24 small cookies at 49 calories each. Low in calories.
Begin one hour ahead.