Maple gingersnaps

6 Servings

Ingredients

QuantityIngredient
cupShortening, butter-flavored
cupSugar
1cupMaple Syrup, dark-grade
2Eggs
cupAll-Purpose Flour
teaspoonBaking Soda
2tablespoonsCinnamon
2teaspoonsGround Cloves
4teaspoonsGinger
½cupSugar + 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