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Sorghum Cookies

 Sorghum Cookies
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 eggs
  • 1/4 cup sorghum syrup
  • 1 teaspoon grated orange peel
  • 3 cups King Arthur Unbleached 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.