Rose Bud’s Ginger Crackles
Recipe courtesy of Frances Ford via Susan Ford
Makes 3 dozen cookiesIngredients:
3/4 cup shortening
1 cup granulated sugar, in all
1/2 cup dark brown sugar
2 1/2 cups plain flour, in all
3 tablespoons ginger
1 teaspoon cinnamon
2 teaspoons baking soda
½ teaspoon salt
Preheat oven to 350F. Cream together the shortening and sugars. Add the egg and beat until light and fluffy. Sift together 2 cups flour, ginger, cinnamon, baking soda and salt, and, with the mixer on low, gradually add the flour to the creamed mixture until a stiff dough forms. Use the reserved half cup of flour as necessary. Refrigerate dough for twenty minutes.
Pour remaining 1/2 cup granulated sugar onto a plate. Form dough into 1-inch balls, roll in sugar, and place on cookie sheets. Bake for 12 - 15 minutes, until browned and crackled on top.
Courtesy of Susan Ford, Publisher, Louisiana Kitchen & Culture Magazine