1 c. butter
2/3 c. sugar
1/2 c. maple syrup
1/3 c. milk
3 1/2 c. all-purpose flour
1/2 tsp. cream of tartar
1/2 tsp. ground ginger

In medium saucepan combine butter, sugar and maple syrup. Bring to a boil and remove from the heat. Cool to room temperature. Blend in milk.

In mixing bowl stir together flour, cream of tartar and ginger. Stir in syrup mixture. Divide dough in half; wrap each half in waxed paper. Chill 2 hours or overnight. On lightly floured surface roll half dough at a time 3/16 to 1/4 inch thick. Cut with cookie cutter (one with design is nice) and place on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes until golden brown. Brush warm cookies with maple syrup after removing to rack to cool.