Sorghum Cookies Recipes
SORGHUM COOKIES
Sorghum syrup, a natural sweetener that was a 19th century staple, is making a comeback these days. Our family makes syrup from our homegrown sorghum cane. I use it in baking recipes like these soft, old-fashioned cookies. -Jennifer Kramer, Lynnville, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and orange zest. Combine the flour, baking soda, baking powder, cinnamon, salt, cloves, cardamom and nutmeg; gradually add to creamed mixture and mix well. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 133mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
SORGHUM SUGAR COOKIES
I love baking with sorghum. It gives all your baked goods a real old-fashioned homemade flavor, and prolongs keeping time. 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...
Provided by Susan Feliciano
Categories Other Snacks
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cream together shortening and sugar in a large mixing bowl. Beat in egg, sorghum, milk and vanilla.
- 2. 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.
- 3. Preheat oven to 350°F. Line baking sheets with parchment, or lightly grease.
- 4. 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.
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- Preheat your oven to 350 degrees. Prepare your cookie sheet by either spraying with cooking spray or line with parchment paper.
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and sorghum. Add the spices, baking soda, and salt until combined. Add the flour and mix well.
- Shape into 2-inch balls and roll in the sugar. Place 2 1/2 inches apart on the cookie sheets. Press the cookies down with a fork in opposite directions (like a peanut butter cookie). Bake for 12 minutes or until the tops are cracked. Remove to wire racks to cool.
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- If the butter is hard right out of the fridge, microwave for 30 to 40 seconds until it’s softened. And then stir the coconut sugar into the soft butter.
- Separate 2 eggs into whites and yolks. Add the egg whites into the butter-sugar mixture, stir until smoothly combined. Reserve the egg yolks for later.
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