Jumbo Gingersnaps

Yields:	10 cookies
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	Preparation	20 minutes
	Cooking	15 minutes
	Ready In	35 minutes

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Ingredients

1/2	cup	sugar	plus more for rolling
2 1/4	cups	flour, all-purpose
3/4	cup	vegetable oil
1/4	cup	molasses	dark
1/4	cup	maple syrup	or maple flavored syrup
2	teaspoons	baking soda
1	teaspoon	ginger	ground
1/2	teaspoon	cinnamon	ground
1/2	teaspoon	cardamom seeds	ground
1/4	teaspoon	salt
1	each	egg

Directions

Into large bowl, measure 1/2 cup sugar and remaining ingredients.

With mixer at low speed, beat ingredients until 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.

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