Maple Ginger Snaps
Ingredients4 1/2 cups (1.125 L) all purpose flour
1 1/2 tsp (7 mL) baking powder
2 tbsp (30 mL) ground cinnamon
2 tsp (10 mL) ground cloves
4 tsp (20 mL) ground ginger
1 1/2 cups (375 mL) butter flavoured shortening
1 1/2 cups (375 mL) granulated sugar
1 cup (250 L) maple syrup
2 large eggs
Preheat oven to 180° C (350° F).
In a large bowl, whisk flour, baking powder, and spices together. In a large metal bowl, beat softened shortening and sugar together. Beat in egg and maple syrup. Using a wooden spoon, gradually stir in flour mixture until well combined. On a small plate or clean flat surface, mix 1/2 cup (125 mL) granulated sugar and 1 tbsp (15 mL) together. Roll dough into 1 inch (2.5 cm) balls and gently roll into sugar and cinnamon mixture. Place on a greased cookie sheet 2 inches (5 cm apart. Bake for 13 to 15 minutes. Let cool on a wire rack.