| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Shortening |
| 1/2 |
c |
Butter or margarine |
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Light brown sugar; packed |
| 1 |
c |
Dark-grade maple syrup; (not the table syrup, the "B" grade) |
| 2 |
|
Eggs |
| 4 1/2 |
c |
Flour |
| 2 1/2 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 2 |
ts |
Ground cloves |
| 4 |
ts |
Ginger |
| 1/2 |
c |
Sugar plus 1 T cinnamon for rolling |
INSTRUCTIONS
Cream shortening, butter and sugars. 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"
in diameter. Roll balls in mixture of sugar and cinnamon and place 2" apart
on greased baking sheets. Bake at 350F for 15-17 minutes. Remove from oven,
let rest for 1 minutes, then remove to rack.
Makes 6-7 dozen (For smaller batch, recipe may be halved, or half of dough
may be wrapped and frozen for later use.)
PLM Notes: Due to my poor planning, I was out of two rather vital
ingredients: Ginger and cloves! In desperation, I hauled out my handy-dandy
spice grinder and ground whole cloves into the powdered version. I also had
on hand a package of diced, crystallized ginger which I then ground, as
well. I was concerned these two spices were going to be so overpowering the
cookies would be inedible. Instead, these turned into the absolute best
gingersnap cookies I've ever tasted!
Source: This recipe is from a magazine - Sorry to say, I don't know which,
or when.....
Posted to Bakery-Shoppe Digest V1 #447 by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Dec 11, 1997
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