3/4 c. shortening
1 c. plus 3 tbsp. sugar
1/4 c. maple syrup
1 egg, lightly beaten
1 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1 c. finely chopped pecans

1. Preheat oven to 375 degrees. Spray two large cookie sheets with non-stick cooking spray.

2. In a large mixing bowl, cream shortening with 1 cup of the sugar until fluffy. Beat in the maple syrup and egg until well blended.

3. In a medium bowl, sift together the flour, baking soda, ginger and cinnamon. Toss the pecans. Add the dry ingredients to the shortening mixture in 4 batches, mixing well between each addition.

4. Form the dough into one inch balls. Roll the cookies in the remaining 3 tablespoons of sugar and place at least 2 inches apart on the cookie sheets. Bake for 12-14 minutes, until golden brown. Let cool for about one minute, then transfer to a rack to cool. Store in an airtight container for up to one week. Makes about five dozen.