Ginger Snaps

Created by Jon Payne

1 1/2 cups unsalted butter
2 cups light brown sugar
1/2 cup molasses
2 eggs
4 1/2 cups all purpose flour
4 teaspoons ground ginger
4 teaspoons baking soda
1 teaspoon salt
4 tablespoons Monin Gingerbread Syrup
1 cup candied ginger, finely chopped

Preheat oven to 350 degrees.

Cream butter and brown sugar until fluffy. Add molasses and eggs and mix well. Sift flour, ground ginger, baking soda and salt in a separate bowl.   Add to butter mixture. Blend in the Monin Gingerbread syrup and candied ginger. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.