New England Maple Gingersnaps
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoons ground cloves
pinch of salt
1/2 cup vegetable shortening
1/2 cup butter
3/4 cup granulated sugar
1/2 cup dark maple syrup
3 tablespoons granulated sugar
1 tablespoons ground cinnamon
Sift together flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
Cream shortening, butter, and sugar.
Stir in syrup and egg.
Add the dry ingredients to the egg mixture.
Cover and chill batter 1-2 hours.
Preheat oven to 350°F.
Lightly grease cookie sheets or line with parchment paper.
Combine 3 tablespoons of sugar and the cinnamon in a small bowl; set aside.
Roll dough into 1" balls.
Roll balls in cinnamon-sugar mixture and place on cookie sheet about 2" apart.
Bake 12-15 minutes or until lightly colored.
Let cool on cookie sheet 1 minute then transfer cookies to wire racks to cool
Makes: 3-4 dozen