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2 1/4 c Unsifted all-purpose flour
3/4 c Vegetable oil
1/2 c Sugar
1 Egg
1/4 c Pure maple syrup
1/4 c Sorghum molasses
2 ts Baking soda
1 ts Ground ginger
1/2 ts Cinnamon
1/2 ts Ground cardamom
1/4 ts 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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