Sorghum Sugar Cookies

Susan Feliciano

By
@frenchtutor

I love baking with sorghum. It gives all your baked goods a real old-fashioned homemade flavor, and prolongs keeping time.
You can get sorghum more places now than when I first started using it. I get mine from a Mennonite community in Middle Tennessee called Muddy Pond. You can also usually find it in supermarkets that carry local foods. A good substitute, if you can't find it, is half molasses and half dark Karo syrup.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

3 dozen

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

3/4 c
shortening
1 c
sugar
1/4 c
sorghum
1
egg
2 Tbsp
milk or buttermilk
1 tsp
vanilla
2 1/2 c
flour
1 1/2 tsp
baking soda
1 tsp
cinnamon
3/4 tsp
salt
3/4 tsp
nutmeg

Directions Step-By-Step

1
Cream together shortening and sugar in a large mixing bowl. Beat in egg, sorghum, milk and vanilla.
2
Combine flour, baking soda, cinnamon, salt and nutmeg in a medium mixing bowl. Add to sorghum mixture and incorporate thoroughly. Cover and refrigerate for 1 hour.
3
Preheat oven to 350°F. Line baking sheets with parchment, or lightly grease.
4
Roll cookies with hands into 1 1/4" balls, and roll in sugar. Place 2" apart on baking sheets. Bake for 10 to 14 minutes, until tops crack. Cool on wire rack.

About this Recipe

Course/Dish: Cookies, Other Snacks
Main Ingredient: Sugar
Regional Style: Southern
Other Tags: For Kids, Heirloom