Nov 202017
 

During the holidays, many participate in a cookie swap. I thought I would share two different cookies that are sure to please.

2 1/2 cups All-purpose flour

2 teaspoons Baking Soda

1 teaspoon ground Ginger

1 teaspoon ground Cinnamon

1/2 teaspoon ground Cloves

1/2 teaspoon Salt

1 cup Brown Sugar, tightly packed

1/2 cup Shortening

1/2 cup Cane Syrup

1 Egg

Granulated or Powdered Sugar for topping, optional

Preheat oven to 375℉. In a small bowl, sift together flour, baking soda, ginger, cinnamon, cloves and salt.

In a large bowl, cream together brown sugar and shortening. Beat in cane syrup and egg. Add dry ingredients, a little at a time, beating thoroughly between additions. The mixture will be very thick.

Form 1-inch balls and roll in granulated or powdered sugar, if desired. Place cookies 2 inches apart on an uncreased cookie sheet. Bake for about 10 minutes. Serve warm.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can’t keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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