sorghum sugar cookies

Name: Sorghum Sugar Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 3
Cuisine: Southern
Ingredients: 3/4 cup(s) shortening; 1 cup(s) sugar; 1/4 cup(s) sorghum; 1 - egg; 2 tablespoon(s) milk or buttermilk; 1 teaspoon(s) vanilla; 2 1/2 cup(s) flour; 1 1/2 teaspoon(s) baking soda; 1 teaspoon(s) cinnamon; 3/4 teaspoon(s) salt; 3/4 teaspoon(s) nutmeg

58 Pinches 5 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Apr 11, 2014

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.

Rate

prep time 15 Min

cook time 15 Min

method Bake

yield 3 dozen

Ingredients

3/4 cup shortening
1 cup sugar
1/4 cup sorghum
1 - egg
2 tablespoons milk or buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
3/4 teaspoon nutmeg

How To Make sorghum sugar cookies

Step 1

Cream together shortening and sugar in a large mixing bowl. Beat in egg, sorghum, milk and vanilla.

Step 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.
Step 3

Preheat oven to 350°F. Line baking sheets with parchment, or lightly grease.
Step 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.
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