On Line Cookbook
Jumbo Sorghum Cookies
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Sorghum is loaded with nutrition, it is the finest lightest Molasses flavor. Truly a taste delight!


Serves/Makes:3 1/2 dozen

  • 3 cups (700 ml) butter-flavored shortening
  • 4 cups (950 ml) sugar
  • 1 cup (225 ml) sorghum (molasses)
  • 4 eggs
  • 8 cups (1900 ml) all purpose flour
  • 2 tbsp (30 ml) plus 2 tsp (10 ml) baking soda
  • 2 tsp (10 ml) ground cinnamon
  • 1 tsp (5 ml). salt
  • 1 tsp (5 ml). ground cloves
  • 1 tsp (5 ml). ginger
  • In a large mixing bowl, cream shortening and sugar.
  • Add molasses and eggs; mix well.
  • Combine the flour, baking soda, cinnamon, salt, cloves, and ginger.
  • Gradually add to creamed mixture.
  • Cover and refrigerate for 1-2 hours.
  • 1/4 Shape cupfuls of dough into balls; roll in tops in sugar.
  • Place four cookies on a greased baking sheet at a time.
  • Bake at 350 degrees (175 C.) for 18-20 minutes or until edges are set.
  • Remove to wire racks to cool.
Recipe taken on 08/28/01 from the Muddy Pond Inn Bed & Breakfast website at: http://www.bbonline.com/tn/muddypond/recipe1.html

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