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Recipe: Maple Ginger Snaps (no molasses)

Desserts - Cookies, Brownies, Bars
MAPLE GINGER SNAPS

"In these cookies, maple syrup replaces the molasses used in traditional ginger snaps. The maple flavor is subtle and the cookies are delicious!"

1 cup sugar, divided use
3/4 cup shortening
1/2 cup maple syrup or maple-flavored syrup
1 egg
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon, divided use

In large bowl, combine 3/4 cup sugar, shortening, maple syrup and egg; blend well. Stir in flour, baking soda, ginger, 1/2 teaspoon cinnamon, cloves and salt; mix well. If necessary, cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.

WHEN READY TO BAKE:
Heat oven to 350 degrees F.

In small bowl, combine remaining 1/4 cup sugar and remaining 1 1/2 teaspoons cinnamon; blend well.

Shape dough into 1-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on greased cookie sheets.

Bake at 350 degrees F for 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

High Altitude: Above 3500 Feet: Increase flour to 2 1/2 cups. Bake as directed above.

Makes 5 dozen cookies
Source: Pillsbury
MsgID: 0225260
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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