Maple Gingersnaps
From the White Meadows Kitchen
Ingredients
- 2 cups Flour
- 3/4 cup Shortening
- 1 Tbsp Ginger
- 1/2 cup White Sugar
- 2 tsp Baking Soda
- 1/3 cup White Meadows maple syrup, dark grade
- 1 tsp Cinnamon
- 1 Large Egg
- 1/2 tsp Salt
- 1/2 cup Molasses
- 1/4 cup White Meadows granular maple sugar
Directions
In small mixing bowl, mix dry ingredients together. In large mixing bowl, cream shortening with white sugar and maple syrup. Beat in egg and molasses. Add dry ingredients. Blend well. Dough will be very soft. Refrigerated for 30 minutes.
Make small 3/4 to 1 inch balls with dough. Roll in granular maple sugar. Balls will flatten themselves out into cookies when baked. Bake at 350˚ for 12 to 15 minutes.
November 2009