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
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
- In a large mixing bowl, cream 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 wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
- Roll dough into 1 1/2-inch balls. Dip tops in granulated sugar; place 2 1/2-inches apart on greased cookie sheet.
- Bake at 350 degrees for 11 minutes. Cool completely on a rack before serving.