Title: Jumbo Gingersnaps
Categories: Cookies
Yield: 10 servings
Sugar
2 1/4 c All-purpose flour
3/4 c Salad oil
1/4 c Dark molasses
1/4 c Maple syrup
(or maple-flavored syrup
2 ts Baking soda
1 ts Ground ginger
1/2 ts Ground cinnamon
1/2 ts Ground cardamom
1/4 ts Salt
1 lg Egg
Recipe by: Good Housekeeping 11/94
Into large bowl, measure 1/2 cup sugar and remaining ingredients. With
mixer at low speed, beat ingredients wuntil well blended, occasionally
scraping bowl with rubber spatula. Preheat oven to 350 degrees. Place 2
tablespoons sugar on waxed paper. Shape 1/4 cup dough into a ball; roll in
sugar to coat evenly. Repeat with remaining dough to make 10 balls in all.
Place balls, 3 inches apart, on ungreased cookie sheets. (Dough is very
soft; balls will flatten slightly.) Bake cookies 15 minutes. With
pancake turner, remove cookies to wire racks to cool. Store cookies in
tightly covered container. Makes 10 cookies.
These are 4" round cookies with crackly, sugared tops, reprised from
Good Housekeepings December 1981 issue.
