For those who have attended a cubfest in the south you have probably tasted these. Robert gave his blessing to post this recipe here.
These are good - trust me - I know cookies!
Best Sorghum Cookies
1/2 cup margarine or butter
1/2 cup vegetable shortening
1 1/2 cups sugar
1/2 cup sorghum
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 / butter, 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 combine flour mixture together with the creamed ingredients until dough is blended and smooth.
Roll dough into 1 1/2 inch balls. Dip the top of each ball into granulated sugar and place 2 1/2 inches apart on a greased cookie sheet. (or on parchment paper lined cookie sheet)
Bake for 10 to 11 minutes at 350 degrees. Do not overbake.
Let cookies cool briefly before moving to a wire rack to finish cooling.
Store in an air-tight container to maintain softness.
This is a soft, chewy cookie that freezes very well. (if there are any left)
Yield - 3 to 4 dozen.