Recipe - Maple Gingersnaps

1 One half cup Shortening, butterflavored
1 One half cup Sugar
1 cup Maple Syrup, darkgrade
2 Eggs
4 One half cup AllPurpose Flour
1 One half teaspoon Baking Soda
2 tablespoon Cinnamon
2 teaspoon Ground Cloves
4 teaspoon Ginger
One half cup Sugar + 1 tablespoon Cinnamon
for rolling

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 1inch in
diameter. Roll balls in mixture of sugar and cinnamon and place 2 inches
apart on greased baking sheets. Bake at 350F 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini