| 2 14 cup Unsifted all-purpose flour | | 3/4 cup Vegetable oil | | 1/2 cup Sugar | | 1 x Egg | | 1/4 cup Pure maple syrup | | 1/4 cup Sorghum molasses | | 2 tsp Baking soda | | 1 tsp Ground ginger | | 1/2 tsp Cinnamon | | 1/2 tsp Ground cardamom | | 1/4 tsp Salt | | Additional sugar for coating |
| | 1. Heat oven to 350 degrees. Have ungreased baking sheet(s) ready. | | 2. Combine all ingredients, except sugar for coating, in large bowl of an electric mixer. Beat on low speed until combined. Refrigerate to firm dough slightly, about 20 minutes. | | 3. Roll into large balls, using 1/4 cup dough each for large cookies or a scant tablespoon for smaller cookies (dough will be soft). Roll in additional sugar to coat. Arrange on baking sheet, spacing them 3 inches apart. | | 4. Bake until set, about 15 minutes for large cookies and 10 minutes for smaller ones. Cool on baking sheet 1 minute before transferring to wire rack to cool. | | Fourth-place winner in the 1995 Chicago Tribune Holiday Cookie | | Contest: by Agnes Da Costa of Countryside |
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