Gingersnaps - cooking recipe

Ingredients

1/2 c. maple syrup
1/2 c. butter or margarine
1/3 c. brown sugar
1 tsp. each: ginger, cinnamon, cloves, grated lemon rind and baking soda
1 Tbsp. dark rum
2 1/2 c. sifted flour

Preparation

In saucepan, combine maple syrup, butter and brown sugar.
Boil until melted.
Stir in everything else except the flour.
Remove from heat.
Cool in large bowl until lukewarm.
Gradually stir in flour.
Wrap dough in wax paper and refrigerate between 1 hour and overnight.
Roll out small portions of dough, paper thin on floured cutting board.
Cut desired shapes.
Bake 5 to 8 minutes at 350\u00b0. Store in airtight container.
They keep 2 weeks or more!