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Snowball Cookies


If you’re one of those people who gives cookies to all the neighbors or your colleagues at holiday time, add this recipe to your must-bake list. They’re super easy and everybody loves them. *Warning*: Snowball cookie fights might ensue.

Ingredients:

  • 1 cup butter, softened
  • 1/4 cup Southern Cane Pure Cane Sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups finely chopped pecans
  • 2 cups powdered sugar

    • DIRECTIONS:

    1. Preheat oven to 325°F.

    2. In a medium bowl, cream butter and sugar until creamy. Add vanilla. Beat until mixed well.

    3. Add flour and pecan and beat at low speed, scraping sides of bowl occasionally.

    4. Shape dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets. Bake until lightly browned (16-18 minutes). Cool 5 minutes and roll the cookies in powdered sugar while they’re still warm. Roll once again when they’re cool.


    Louisiana Pure Kettle Corn

    Louisiana Pure Kettle Corn


    Remember popcorn balls when you were a kid? This easy recipe for Louisiana Pure Kettle Corn tastes just like that. It’s a sweet reminder that not all popcorn comes out of the microwave.

    Ingredients:

  • ¼ cup of vegetable oil
  • ¼ cup of Southern Cane Pure Cane Sugar
  • ½ cup of popcorn kernels

    • DIRECTIONS:

    1. Pour the oil into the pot and set the heat to medium.

    2. Test if the oil is ready by using a popcorn kernel. Drop the kernel into the oil. If the kernel pops, the oil is ready for use.

    3. After the oil has been heated, add the sugar and popcorn kernels to the pot. Place the lid on the pot.

    4. Shake the pot (and keep shaking it!) on the stove to evenly coat the popcorn in Southern Cane and prevent burning. Keep shaking the pot until there is a 2- 3 second pause between popping sounds, then remove it from the stove. Shake the pot a little longer until the popping sounds stop completely.

    5. Wait for it to cool a little bit, then prepare to dig in!

     

    Sugar Cookies


    Cookie connoisseurs tell us that the key to making great sugar cookies is choosing the right sugar. It’s all about finding the perfect texture and just the right amount of sweetness. You’ll always have success with Southern Cane Pure Cane Sugar.

    Ingredients:

  • 1 cup Southern Cane Pure Cane Sugar
  • 1 cup butter (softened)
  • 1 teaspoon vanilla
  • ⅛ teaspoon ground nutmeg
  • 1 egg
  • 2 ⅓ cups all-purpose flour
  • ½ teaspoon baking soda

    • DIRECTIONS:

    1. Preheat oven to 375°F.

    2. Line cookie sheet with parchment paper and set aside.

    3. Using an electric mixer, beat sugar and butter on low speed until fluffy. Stir in vanilla, nutmeg, and eggs. Add flour and baking soda and stir.

    4. Form the cookie dough into balls (approximately 1 teaspoon per ball). Place 2 inches apart on the cookie sheet.

    5. Dip the bottom of a glass in sugar, then flatten the dough.

    6. Bake cookies for 9 to 11 minutes (until set). Cool on wire rack.


     
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    Classic Chocolate Chip Cookies


    Sometime around 1938, Ruth Graves Wakefield of the Toll House Inn in Massachusetts chopped up bits from a Nestlé semi-sweet chocolate bar and put it into her cookie mix. America hasn’t been the same since. While this isn’t the Toll House recipe you find on the wrapper, we think you’ll find it to your liking. Make sure you have plenty of ice cold milk on hand for dunking.

    Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 cup of butter (softened)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup Southern Cane Pure Cane Sugar
  • 3/4 cup brown sugar (packed)
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups semisweet chocolate chips
  • 1 cup nuts, coarsely chopped (optional)

    • directions:

    1. Preheat your oven to 375°F. 

    2. In a small bowl, mix together the flour, baking soda and salt. Set aside. 

    3. In a large bowl, beat together the softened butter and sugars on medium speed, scraping the side of the bowl. If mixing by hand with a spoon, mix for about one minute until the mixture is fluffy.

    4. Next, add in vanilla and 1 egg and beat until smooth. Add in flour mixture until just blended (the dough will be stiff) and stir in chocolate chips and nuts.

    5. Drop dough by rounded tablespoonfuls onto baking sheet lined with parchment paper. Place 2 inches apart. 

    6. Bake until light brown (8 to 10 minutes ). Centers will be soft. Cool on cookie sheet for 2 minutes before moving to a cooling rack to cool completely (takes about 30 minutes).

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    Chocolate Fudge


    There was a time in America when an evening at home might include playing board games and making fudge. We long for those simpler times, don’t you? Some say the first batch of fudge was actually a “fudged” batch of caramels and that’s how this candy got its name. If this is true, it was a happy accident.

    Ingredients:

  • 2 cups Southern Cane Pure Cane Sugar
  • 1/2 cup cocoa
  • 1 cup milk
  • 4 tablespoons (½ stick) butter
  • 1 teaspoon pure vanilla extract

    • directions:

    1. Grease an 8x8 inch baking pan and. Set aside.

    2. In a medium saucepan, combine the sugar, cocoa and milk. Bring to a boil, stirring constantly. Reduce heat to simmer. Do not stir again.

    3. Place candy thermometer into the sauce pan and continue to keep on heat until mixture reaches 238°F (114°C). 

    4. Remove from heat. Add butter and pure vanilla extract. Beat with a wooden spoon until the fudge loses its sheen.

    5. Pour into your 8 x 8 prepared pan. After cooling completely, Cut into squares (about 60).