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Prep Time: 1 Hour
Yields: 45 Cookies

Ginger root 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.

1 tsp ginger
10 tbsps margarine
1 cup sugar
¼ cup molasses
1 egg
2 cups flour
2 tsps baking soda
1 tsp cinnamon

Preheat oven to 350&dec;F. In a large mixing bowl, cream margarine and ¾ cup sugar. Using a hand mixer, blend at medium speed until light and fluffy. Blend in molasses and egg. In a separate bowl, combine ginger, flour, soda and cinnamon. Add dry ingredients to 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. Coat a large cookie sheet with nonstick cooking spray. Tear dough into approximately 45 (1-inch) balls. Sprinkle remaining 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.

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