PECAN GINGERSNAPS

3/4 cup shortening
1 cup plus 3 tbsp. sugar, divided use
1/4 cup maple syrup
1 egg, lightly beaten
1 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1 cup finely chopped pecans

Preheat oven to 375 degrees. Spray two large cookie sheets with non-stick cooking spray.

In a large mixing bowl, cream shortening with 1 cup of the sugar until fluffy. Beat in the maple syrup and egg until well blended.

In a medium bowl, sift together the flour, baking soda, ginger and cinnamon. Toss the pecans. Add the dry ingredients to the shortening mixture in 4 batches, mixing well between each addition.

Form the dough into one inch balls. Roll the cookies in the remaining 3 tablespoons of sugar and place at least 2 inches apart on the cookie sheets.

Bake for 12-14 minutes, until golden brown. Let cool for about one minute, then transfer to a rack to cool. Store in an airtight container for up to one week.

Makes about 5 dozen
Source: Food and Wine Magazine, August 1991