Recipe: Maple Ginger Snaps (no molasses)

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