Maple Ginger Snaps

Directions

In a large bowl, combine sugar, shortening, maple syrup and egg; blend well.

Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, ginger, cinnamon, cloves and salt; mix well.

If necessary, cover with plastic wrap and refrigerate for 1 to 2 hours for easier handling.

Preheat oven to 350℉ (180℃)., grease cookie sheets.

Combine sugar and cinnamon in a small bowl, blend well.

Shape dough into 1-inch balls; roll in sugar-cinnamon mixture.

Place 2 inches apart on cookie sheets and bake for 7 to 10 minutes, or until light golden brown.

Cool for 1 minute; remove from cookie sheets.