Try this Maple Gingersnaps recipe, or contribute your own.
Suggest a better descriptionCream shortening, butter and sugars. Whisk in the syrup and eggs. Sift together the dry ingredients (except sugar and cinnamon for rolling) and add to the egg mixture. Chill batter well. Roll into balls approximately 1" in diameter. Roll balls in mixture of sugar and cinnamon and place 2" apart on greased baking sheets. Bake at 350F for 15-17 minutes. Remove from oven, let rest for 1 minutes, then remove to rack. Makes 6-7 dozen (For smaller batch, recipe may be halved, or half of dough may be wrapped and frozen for later use.) PLM Notes: Due to my poor planning, I was out of two rather vital ingredients: Ginger and cloves! In desperation, I hauled out my handy-dandy spice grinder and ground whole cloves into the powdered version. I also had on hand a package of diced, crystallized ginger which I then ground, as well. I was concerned these two spices were going to be so overpowering the cookies would be inedible. Instead, these turned into the absolute best gingersnap cookies Ive ever tasted! Source: This recipe is from a magazine - Sorry to say, I dont know which, or when..... Posted to Bakery-Shoppe Digest V1 #447 by "Peggy L. Makolondra"
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Serving Size: 1 Serving (2465g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 9545 | ||
Calories from Fat: 3372 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 374.6g | 499 % | |
Saturated Fat 132.1g | 661 % | |
Monounsaturated Fat 151.7g | ||
Polyunsanturated Fat 65.6g | ||
Cholesterol 2388.7mg | 735 % | |
Sodium 3930.5mg | 136 % | |
Potassium 1633.6mg | 43 % | |
Total Carbohydrate 1433.6g | 422 % | |
Dietary Fiber 25.1g | 101 % | |
Sugars, other 1408.5g | ||
Protein 135.7g | 194 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9545
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