These easy cookies are crumbly and buttery from the palm shortening, with a hint of sweet heat from the maple and ginger. Store the rolls in the freezer for an easy go-to cookie for impromptu gatherings.
Beat together shortening, syrup, egg and vanilla extract in a large bowl with a hand mixer on high speed until mixture is smooth, 3-5 minutes.
Mix together flour, salt, ginger and baking soda in another bowl, then add dry ingredient to wet ingredients, stirring well to mix.
Makes roughly 36 cookiesDivide dough into three mounds. Shape each mound into a cylinder about 1-1/2 inches in diameter. Roll each cylinder in pecans, wrap in wax paper and refrigerate for at least 3 hours.
Preheat oven to 400. Cut the dough into ¼ inch slices and place on a parchment-lined cookie sheet. Add decorative sprinkles if you like.
Bake for 10-11 minutes, until cooked through.
