Buckwheat and Orange Zest Gingersnaps

• 1 1/2 cups unsalted butter, at room temperature
• 1 1/2 cups maple sugar (see page 69), or other dry sugar
• 1 teaspoon vanilla extract
• 1 egg
• Zest of 1/2 orange
• 2 tablespoons grated fresh ginger
• 1/2 cup barley malt syrup
• 1 1/2 cups white flour, plus more for rolling out dough
• 1 1/2 cups buckwheat flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

1. Cream together the butter and maple sugar in the bowl of an electric mixer until light and fluffy.
2. Beat in the vanilla extract, egg, orange zest, and ginger.
3. Add the barley malt and beat until smooth.
4. In a large bowl, sift together the dry ingredients.
5. With the mixer on low, add the dry ingredients to the butter mixture in batches, 1/2 cup at a time, mixing just until everything is combined.
6. Transfer the dough to a bowl and store in the refrigerator, covered, for 1 hour.
7. Preheat the oven to 350F.
8. Flour your work surface and line a baking sheet with parchment paper.
9. Take half of the dough from the refrigerator and roll it out to slightly less than 1/4 inch thick.
10. Cut out the cookies with a 3-inch cookie cutter, and place them on the baking sheet 1 inch apart.
11. Gather the scraps and reroll the dough.
12. If the dough gets too soft, put it back in the refrigerator for a couple of minutes.
13. Bake the cookies until golden, 8 to 10 minutes.
14. Transfer the cookies to a wire rack and let cool.
15. Repeat with the remaining dough.
16. When cool, store the cookies in an airtight container.

unsalted butter, maple sugar, vanilla, egg, orange, ginger, barley malt syrup, white flour, flour, baking soda, salt, ground cinnamon, allspice, ground cloves, ground nutmeg

Taken from www.epicurious.com/recipes/food/views/buckwheat-and-orange-zest-gingersnaps-381369 (may not work)