Sorghum Sugar Cookies

In August and September, sorghum canes form large, brick-red seed heads indicating its readiness for harvest.

Sorghum syrup, the key ingredient in this cookie, is a natural sweetener made from the plant’s cane.

Sorghum Sugar Cookies

¾ cup butter flavored Crisco
1 cup sugar plus ½ cup sugar
1/3 cup sorghum syrup
1 egg
1 tsp baking soda
½ tsp salt
1 tsp ginger
1 tsp cinnamon
Dash allspice
2 ¼ cups self-rising flour

1. Preheat oven to 350 degrees.
2. In a large bowl, beat Crisco, 1 cup sugar and syrup smooth.
3. Add egg, soda, salt, ginger, cinnamon and allspice to combine.
4. Incorporate flour to form dough.
5. Place ½ cup sugar in a shallow dish.
6. Form dough into small balls, roll in sugar. Place on ungreased baking sheets. Bake 10-12 minutes. Allow cookies to cool on baking sheets.

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