Granny's Baby Syrup Cookies
Ingredients
- 1 cup shortening
- 2 cups sugar
- 2 cups syrup (cane syrup)
- 2 cups raisins (optional)
- 4 eggs
- 1 cup boiling water with 1 tsp baking soda dissolved in hot water (cool before adding)
- 7 cups flour
Step-by-Step Instructions
- Mix in order given - Shortening, sugar, syrup, boiling water (cooled after dissolving the baking soda), raisins, eggs and flour. Stir until well combined into a thick dough.
- Drop by spoonfuls onto greased cookie sheets. Bake at 350°F for 10 minutes or until brown around edges. Do not over bake or the cookies will be tough instead of soft.
Common Problems and Solutions
Q: Why are my cookies tough instead of soft?
A: The most common mistake is over-baking. Remove them from the oven as soon as the edges start to brown - they'll continue to set as they cool. Baking them too long drives out the moisture from the syrup that keeps them tender.
Q: Can I make the dough ahead of time?
A: Yes, this dough keeps well in the refrigerator for up to 3 days. Let it come to room temperature for about 30 minutes before dropping onto cookie sheets for easier handling.
Tips and Techniques
Make sure to let the boiling water cool completely after dissolving the baking soda before adding it to the mixture, or it could scramble the eggs. These cookies stay soft for days when stored in an airtight container, making them great for gift-giving or keeping on hand.
Ingredient Substitutions
- cane syrup: sorghum syrup or dark corn syrup
- shortening: butter or coconut oil
- raisins: chopped pecans or chocolate chips
Equipment Needed
- mixing bowl
- wooden spoon or electric mixer
- cookie sheets
- cooling rack
Historical Context
Cane syrup has been a cornerstone of Louisiana cooking since the 1700s when sugarcane became a major crop. Before refined sugar was widely available or affordable, families relied on homemade cane syrup for sweetening everything from cookies to coffee.
