King-Sized Sorghum Cookies PRINT
- YIELD: 24 servings
This recipe is from the Muddy Pond Mennonite Community.
|4||cups all purpose flour|
|2¼||tsp. baking soda|
|1½||tsp. ground cinnamon|
|¾||tsp. ground ginger|
|½||tsp. ground cloves|
|1||cup solid white shortening, room temp.|
|1||stick unsalted butter, slightly softenend|
|1¾||cups sugar, plus 3 tbsp. for garnish|
|½||cup sorghum syrup or light molasses|
|2||large eggs,room temp.|
In a large bowl, thoroughly stir together the flour, baking soda, cinnamon, ginger, cloves and salt. In a large bowl with a mixer on medium speed, beat together the shortening, butter, sugar and sorghum syrup until well blended and lightened. Add the eggs and continue beating until very well blended, scraping down the sides of the bowl as needed.
Beat half of the flour mixture into the sorghum mixture until smoothly incorporated. Beat or stir in the remaining flour mixture until evenly incorporated. Cover and refrigerate until firm, at least 2 1/2 hours and up to 24 hours.
Position a rack in the middle of the oven and preheat to 350 degrees. Grease several baking sheets or coat with non-stick spray. Remove about 1/3 of the dough from the refrigerator, keep the rest refrigerated until needed. Using a 1/4 cup measure, measure out the dough in portions. With lightly greased hands, roll each portion into a ball. Put the garnishing sugar in a shallow bowl. Dip the top of each ball in the sugar; Space the balls sugar sides up about 3 inches apart on the baking sheets. Don’t crowd! Using a lightly greased palm flatten the balls to about 2 inches in diameter.
Bake one sheet at a time for 14 to 18 minutes, or until the cookies are barely firm in the center and faintly tinged with color at the edges. Transfer the baking sheet to a wire rack. Let the cookies stand for 3-4 minutes to firm up. Using a wide spatula transfer to the rack. Let cool completely.
The cookies will keep, stored airtight at room temperature for up to 10 days or frozen for up to 2 months.