The Savoie family insists on Steen’s Cane Syrup, which is made in Abbeville, Louisiana. During the early 1980s our family lived in St. Martinville, near Abbeville. When Daddy would come home for work, he’d often pick up a few sugar canes on the side of the road that had fallen off the truck. He’d peel the cane with a knife and we’d chew all the sweetness out of the inside. It was better than bubblegum! When I make these yummy cookies, the smell reminds me of those memories.
by Mrs. Theriot
1 cup vegetable shortening — (Cricso)
1 cup Steen’s syrup
1/2 cup sour cream
1 egg
1 tsp ginger
1/2 tsp cinnamon
2 tsp baking soda
1/2 tsp nutmeg
1 cup brown sugar
1 cup sugar
1/2 tsp salt
4 cups flour
Cream Crisco and sugars. Add eggs, sour cream and syrup. Add spices, soda and salt. Mix well. Stir in flour. Drop by tsp in a bowl of flour. Roll in your hand then pat flat on greased cookie sheet. Bake 375 12 minutes. It makes around 6 dozen cookies.
Savoie Secrets: It's a Family Recipe 
Mrs. Merillia Theriot made these cookies for the children when my family visited their farm in the 1950’s and 1960’s. She would wash the large Steen’s Syrup can, then fill it with huge Syrup Cookies for us to take home. My mother asked for the recipe, but was told “Oh, I just throw everything together in a bowl”. My mother watched and measured each ingredient as Mrs. Theriot “threw” them together, and that is how we have the recipe today. Years later, Mrs. Theriot called my mother and said “My cookies just don’t taste like they did. Do you still have that recipe?”
So often my mother would cook something wonderful by just “throwing” it together. I’m so thankful someone took the time to make sure this recipe was preserved for future generations.
I love, love, love these cookies! I have many fond memories of eating this as a child!!
At the end of the recipe, the instructions say to roll in FLOUR. Other ginger snap type cookies I have made are rolled in sugar. Is flour correct.
Yes. These are not exactly ginger snaps. They are soft and chewy. They also crack and the white of the flour will contrast with the cracks in the cookie.
Thanks for your quick response and clarification! Can’t wait to make these-they look scrumptious.