Maple Cream Candies

1/2 cup butterscotch flavored chips 

1/4 cup butter 

1 (3 oz) package cream cheese, softened 

1 teaspoon maple extract 

2 and 1/2 cup sifted powdered sugar (no lumps) 

 Topping- 1 and 1/2 squares (1 & 1/2 oz) semi-sweet baking chocolate, broken 1 teaspoon shortening

 In saucepan melt butterscotch chips, butter, cream cheese and extract over low heat (3-5 minutes). 

Remove from heat. With wire whisk, stir in powdered sugar, 1 cup at a time, until smooth. 

 Refrigerate 30 minutes. 

Shape mixture into 3/4" balls. Place on waxed paper-lined baking sheet. Flatten balls with bottom of glass to 1/4" thickness. In 1 quart saucepan melt chocolate and shortening over low heat until smooth (1-2 minutes). Using fork, drizzle melted chocolate over candies. Refrigerate until firm (2 hours). Store refrigerated. Makes 48 candies.

Grandma Betty's Pie Crust

4 cups flour
1 Tablespoon sugar
1 and 3/4 cup solid Crisco
1 egg beaten
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon vinegar
7 Tablespoons cold water

Put water and vinegar in refrigerator while mixing the rest.
Mix flour, sugar, salt, and baking powder.
Add crisco and then mix until crisco is pea sized.
Add beaten egg to the water and vinegar.
Stir dry and liquid ingredients together with a fork or hands.
Refrigerate 30 minutes before rolling out.

Do not work with the dough any more than necessary.
Makes 3 bottom and 3 top crusts.

Can roll the crusts and cut to size then remove from pie pans and place between sheets of waxed paper to freeze.