This is a spicy cookie from New England.
type: refrigerator, formed makes: 3-4 dozen 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 1 egg 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 350F. 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 completely. Reviews Jan from Montana
This is a KEEPER! After reading J. Taylors comments I did reduce the spices a little. I also smashed the cookies with a heavy vase, (makes a pretty pattern) and baked for 12 minutes. They were thin and crispy. I will definitely make these again. J. Taylor |
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Maple Gingersnaps |