Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state. The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality.
(large batch)
3 cups flour
1 ½ tsp. baking powder
1/2 tsp. salt
1 ½ cups sugar
1 cup butter
2 tbsp. milk
1 tsp. vanilla
2 eggs
4 tbsp. sugar
2 tbsp. cinnamon
Preheat oven to 375 degrees
Combine flour, baking powder, and salt in a bowl.
Mix 1 ½ cups sugar butter, milk, vanilla, and eggs together in a different bowl.
Add flour mixture and stir until a soft dough forms.
Roll into small balls around 1 or 1 ½ inches, then roll in cinnamon sugar until coated (4 tbsp. sugar, 2 tbsp. cinnamon).
Bake for 11-13 minutes (11 on dark coated pan)
Makes about 3 dozen cookies. Split recipe in half for smaller batches.
Vegan Snickerdoodles
(large batch)
3 cups whole wheat flour
1 cup sugar
1 tsp. baking soda
1 tsp salt
8 oz. applesauce
2 tbsp. vanilla flavored almond milk
1 cup vegetable oil
2 tbsp. vanilla extract
4 tbsp. sugar
2 tbsp. cinnamon
Preheat oven to 375 degrees.
Combine flour, 1 cup sugar, baking soda, and salt together in a bowl.
Mix applesauce, vegetable oil, almond milk, and vanilla extract in a different bowl.
Add flour mixture and stir until a soft dough forms.
Roll into small balls around 1 or 1 ½ inches, then roll in cinnamon sugar until coated (4 tbsp. sugar, 2 tbsp. cinnamon).
Bake for 9-11 minutes (9 on dark coated pan)
Makes about 3 dozen cookies. Split recipe in half for smaller batches
As seen in Modern Grace Magazine
