MAPLE CRACKLETOP COOKIES
4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 cup shortening
1 cup brown sugar
1 cup pure maple syrup
1 large egg
1 tsp vanilla extract
3/4 cup granulated white sugar + 1 tsp. ground cinnamon (for rolling)
1. In a medium bowl, whisk together flour, baking soda and salt.
2. In a large bowl, with an electric mixer, cream together shortening and sugar until smooth. Mix in syrup, egg and vanilla. Add dry ingredients and mix well. Cover and refrigerate for a couple of hours until dough is more firm.
3. Preheat oven to 350°F.
4. Shape balls about 1-inch in diameter (or larger). Roll in sugar/cinnamon mixture.
5. Place on baking sheets about 2 inches apart and bake for 10-12 minutes, or until not doughy-looking in the middle.
Yield: 4 to 5 dozen (depending on size of cookies)
*If you have access to maple sugar, use that for rolling the dough balls in.
Recipe Source: Adapted from Vermont Maple Festival Cookbook