INGREDIENTS:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

INGREDIENTS:
1/2 cup butter, softened
1/2 cup shortening
1 cup white sugar
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups SKOR® English Toffee Bits

3 tablespoons white sugar
1 teaspoon ground cinnamon

DIRECTIONS:
Heat oven to 400 F.
Beat butter, shortening and 1 cup sugar in large bowl until light and fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.
Stir together remaining 3 tablespoons sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.
Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

INGREDIENTS:
2 c. flour, divided
1 1/2 c. light brown sugar, divided
1/2 to 2/3 c. butter
1 c. pecans, broken into lg. pieces
1 c. milk chocolate chips (or I like 1/2 c. milk and 1/2 c. semi- sweet)

DIRECTIONS:
Mix flour, 1 cup of the brown sugar, and 1/2 cup butter together with a fork or pastry blender. Press into greased 9 x 12 inch pan. Sprinkle pecans over this mixture. Boil remaining 1/2 cup brown sugar and 2/3 cup butter over medium heat for 1 minute, stirring constantly. Pour over pecans and bake at 350 degrees for 18 to 22 minutes until bubbly and crust is golden. Do not overbake. Sprinkle with chocolate chips and let stand 2 to 3 minutes to melt. Swirl over surface with knife. Cool and cut into squares.