Wednesday, December 17, 2008

Sweet Sorghum Cookies

These cookies are extremely moist, but not so much that they fall to pieces. They are the best-shaped cookies I've ever made.  I'm not a huge fan of sorghum, but these taste like a lighter version of gingerbread cookies.

 1/2 cup margarine
1/2 cup vegetable shortening
1/2 Sorghum syrup
2 eggs, lightly beaten
4 cups flour
1/2 tsp. salt
2 1/4 tsp. baking soda
2 tsp. ground ginger
1 1/2 tsp. ground cloves
1 1/2 tsp. ground cinnamon

In a large mixing bowl, cream margarine, shortening, and sugar  Beat in sorghum and eggs; set mixture aside.  In another large bowl, combine flour, salt, baking soda, ginger, cloves, and cinnamon.  Blend thoroughly with a wire whisk.  Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.  Roll dough into 1 1/2-inch balls.  Dip tops in granulated sugar; place 2 1/2-inches apart on a greased cookie sheet.  Bake at 350 degrees for 11 min.  Do not overbake.  Cool on wire rack.  Store in tightly-covered container to maintain softness. Yields about 3 dozen cookies.  These cookies are soft ad chewy and freeze well. 

1 comment:

island_girl_05 said...

How much sugar does this recipe take??