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
32 ServingsPrep: 30 min. Bake: 10 min./batch
- 1 cup butter, softened
- 1-1/3 cups sugar
- 2 Eggland's Best 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.
Nutritional Facts: 1 serving (1 each) equals 137 calories, 6 g fat (4 g saturated fat), 29 mg cholesterol, 133 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.