Jumbo Gingersnaps

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.
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