Best Sorghum Cookies

This cookie recipe comes from the back of a Kentucky sorghum can. They are soft, chewy, and freeze very well.

This recipe makes about 3 dozen cookies

Whatcha Need:

1/2 cup unsalted butter
1/2 cup vegetable shortening
1 1/2 cup sugar
1/2 cup sorghum
2 eggs, lightly beaten
4 cups plain flour
1/2 teaspoon salt
2 1/4 teaspoon baking soda
2 teaspoon ground ginger
1 1/2 teaspoon ground cloves
1 1/2 teaspoon ground cinnamon

Whatcha Do:

  1. In a large mixing bowl, cream butter, shortening and sugar. Beat in sorghum and eggs; set mixture aside.
  2. In another large bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
  3. Roll dough into 1 1/2-inch balls. Dip tops in granulated sugar; place 2 1/2-inches apart on greased cookie sheet.
  4. Bake at 350 degrees for 11 minutes. Cool completely on a rack before serving.