Ginger Snaps

     This past week I received a very thoughtful gift from my sweet friend Monica. Knowing how much I love regional cooking and the stories behind recipes, Monica gathered three Junior League cookbooks from her home state of Louisiana, specifically Lafayette. In my family we read cookbooks the way other people read novels so I couldn't wait to get home and start in on them! I am already in love and haven't made it past the cocktail section of Mardi Gras yet. The cookbooks date back to 1969 and I am devouring all of the extra comments found in the directions. My favorite thus far refers to the yield of the recipe depending upon whether the hostess is serving "four lusty drinkers," "eight bon vivants," or "sixteen party drinkers." I have spent all day wondering which category I fit in!

    Along with the cookbooks, Monica also gave me two smaller gifts and a glorious name and story for them. Apparently, coming from the Creole tradition when you give someone an extra little gift it is called a lagniappe or "a little extra." The term heralded from the days when merchants would add a little extra in the nap or the seam of the sack. The lagniappes Monica shared with me were a box of red beans and rice seasoning and a bag of her homemade ginger snaps.

   You are lucky readers for Monica has shared her recipe for the ginger snaps with me and has graciously allowed me to share it with you! She did, however, make me promise to tell you that she herself received the recipe from a friend. I already made a batch today so that I, too, could add lagniappes to some gifts I am delivering tomorrow. My kitchen smelled like the holidays when I opened the oven door to take them out!

    I am generally tempted to replace Crisco with butter in all my recipes, however, this time I made the cookies exactly as the recipe indicated I should since Monica's were so good and I advise you to do the same.  Monica also suggests doubling the recipe and I agree, especially if you plan to give some away.

  So if you find yourself wanting to add a lagniappe to a gift you are delivering, these cookies are the perfect choice!

Ginger Snaps (click for printable version)

3/4 cup Crisco
1/4 cup molasses
1 cup sugar
1 egg

2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons ginger
1 teaspoon cinnamon (my favorite is King Arthur Vietnamese)
1/2 teaspoon cloves
 1/4 teaspoon salt

Whisk dry ingredients together and set aside.

Cream Crisco, molasses, and sugar together. Add egg and mix thoroughly.

Reduce mixer speed to low and slowly add flour mixture just until combined.

Chill dough briefly (30 minutes).

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Using a cookie scoop, shape dough into balls and then roll into sugar.  Place on cookie sheets at least one inch apart.

Bake for 8 -10 minutes depending on size of cookie. Take care not to overbake these as they are best served soft.