Friday, January 8, 2010

Maple Gingersnaps

These are the cookies I made for my son's recent sleep over.

They loved them! But they are 16 yo boys and will eat anything! LOL

Still I've made these for years and they are yummy!

From Yankee Magazine's Great New England Food Festival Recipes (Around 1995?)

Recipe from Steven Zakon, East Sullivan, New Hampshire

The cookie jar is never empty at the Dublin School, where Steve, the chef and kitchen manager, makes sure 130 students and faculty are well fed. Steve created this cookie recipe using Crisco Butter Flavored Shortening.

Maple Ginger Snaps

1 1/2 cups butter flavored shortening

1 1/2 cups sugar

1 cup dark-grade maple syrup

2 Eggs

4 1/2 cups all purpose flour

2 1/2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons ground cloves

4 teaspoons ginger
1/2 cup sugar plus 1 tablespoon cinnamon for rolling.

Cream shortening and sugar. Whisk in the syrup and Eggs. Sift together the dry ingredients (except the 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 cookie sheets. Bake at 350F for 15 min. Remove from oven let rest for 1 minute, then remove to rack.

(For a smaller batch of cookies, recipe may be halved, or half of the dough may be wrapped and frozen for later use.)

Makes 6 to 7 dozen

Note from Anne: I used butter instead of the Crisco butter flavored shortening with good results. I could not find the Butter Flavored Crisco in Canada. (This recipe from a booklet I had in the mid 90s...)

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