CAJUN GINGER COOKIESSource:
The Encyclopedia of Cajun & Creole Cuisine by John D. FolseMakes 45 cookies
Ginger grew throughout the swamps of Louisiana and was often used by early cultures to flavor desserts. Although not commonly grown here today, most grocery stores supply fresh ginger root.
10 tbsp margarine, softened
1 cup sugar, divided use
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
In a large mixing bowl, cream margarine and 3/4 cup of the sugar. Using a hand mixer, blend at medium speed until light and fluffy. Blend in molasses and egg.
In a separate bowl, combine flour, baking soda, ginger, and cinnamon. Mix dry ingredients into creamed mixture, stirring constantly until well blended. Due to molasses and sugar this dough will be extremely sticky.
Divide dough into 2 equal portions, cover with plastic wrap and freeze 1 hour.
Preheat oven to 350 degrees F. Coat a large cookie sheet with non-stick cooking spray.
Tear dough into approximately 45 pieces and shape into (1-inch) balls. Sprinkle remaining 1/4 cup sugar on a work surface, and roll balls in sugar. Place pieces 2-inches apart on cookie sheet.
Bake approximately 15 minutes. Cool on a wire rack.
