Maple Ginger Snaps
Yield
2 dozenPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| ½ | cup |
maple syrup
|
|
| 1 | each |
eggs
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
sugar
mixed with 1 1/2 teaspoon cinnamon |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 118 | ml |
maple syrup
|
|
| 1 | each |
eggs
|
|
| 532 | ml |
all-purpose flour
|
|
| 6.3 | ml |
baking soda
|
|
| 5 | ml |
ginger
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
sugar
mixed with 1 1/2 teaspoon cinnamon |
|
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.
