Maple Ginger Snaps

3/4 c Sugar

3/4 c Shortening

1/2 c Maple syrup

1 Egg

2 1/4 c All-purpose flour

1 1/4 ts Baking soda

1 ts Ground ginger

1/2 ts Ground cinnamon

1/2 ts Ground cloves

1/4 ts Salt

1/4 c Sugar; mixed with

1 1/2 ts Ground cinnamon

Recipe by: Pillsbury, Cookies, Bars & Brownies 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 degrees; 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. -----