Maple gingersnaps
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Shortening, butter-flavored |
| 1½ | cup | Sugar |
| 1 | cup | Maple Syrup, dark-grade |
| 2 | Eggs | |
| 4½ | cup | All-Purpose Flour |
| 1½ | teaspoon | Baking Soda |
| 2 | tablespoons | Cinnamon |
| 2 | teaspoons | Ground Cloves |
| 4 | teaspoons | Ginger |
| ½ | cup | Sugar + 1 tb Cinnamon for rolling |
Directions
Cream shortening and sugar. Whisk in the syrup and eggs. Sift together the dry ingredients (except sugar and cinnamon for rolling) and add to the egg mixture. Chill batter well. Roll into balls approximately 1-inch in diameter. Roll balls in mixture of sugar and cinnamon and place 2 inches apart on greased baking sheets. Bake at 350-F for 15 minutes.
Remove from oven, let rest for 1 minute, then remove to rack.
(For a smaller batch of cookies, recipe may be halved, or half of dough may be wrapped and frozen for later use.) Makes 6 to 7 dozen
Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown