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.
Ingredients:
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
Directions:
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:
How much sugar does this recipe take??
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