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
- 1 cup butter, softened
- 1-1/3 cups sugar
- 2 eggs
- 1/4 cup sorghum syrup
- 1 teaspoon grated orange peel
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon each ground cloves, cardamom and nutmeg
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and orange peel. 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. Yield: about 2-1/2 dozen.
Originally published as Sorghum Cookies in Country Woman September/October 2006, p11
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