Sorghum Sugar Cookies
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.
How to Make Sorghum Sugar Cookies
- Cream together shortening and sugar in a large mixing bowl. Beat in egg, sorghum, milk and vanilla.
- 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.
- Preheat oven to 350°F. Line baking sheets with parchment, or lightly grease.
- 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.