---------- Recipe via Meal-Master (tm) v8.05
       Title: Jumbo Gingersnaps
  Categories: Cookies
       Yield: 10 servings
   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.