Maple Gingersnaps Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Shortening, butter-flavored
1 1/2 cup: Sugar,
1 cup: Maple Syrup, dark-grade
2: Eggs,
4 1/2 cup: All-Purpose Flour,
1 1/2 tsp: Baking Soda,
2 tbsp: Cinnamon,
2 tsp: Ground Cloves,
4 tsp: Ginger,
1/2 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 Magazines Great New England Food Festival Recipes
Shared by: Norman R. Brown
Source from luhu.jp
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 Magazines Great New England Food Festival Recipes
Shared by: Norman R. Brown
Source from luhu.jp
Tags
Cookies