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.


Good Cooking, Good Eating and Good Living!!!



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 and most online bookstores. It is also available on Kindle and Nook.

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