Page 71 - Baking
P. 71
SORGHUM SPICE COOKIES
MAKES ABOUT 36
¾ cup unsalted butter 1. Preheat oven to 350°. Line baking sheets with parchment paper.
1 cup granulated sugar
1 large egg 2. In a large bowl, beat butter and granulated sugar with a mixer at medium
¼ cup sorghum syrup speed until fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg
3 cups all-purpose flour and sorghum syrup, beating until well combined.
2 teaspoons baking soda
2 teaspoons ground ginger 3. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon,
1 teaspoon ground cinnamon salt, and cloves. With mixer on low speed, gradually add flour mixture to
½ teaspoon salt butter mixture, beating until combined. Beat in pecans.
¼ teaspoon ground cloves
⅓ cup finely chopped pecans 4. Roll dough into 1-inch balls, and roll in sanding sugar to coat. Place 2 inches
½ cup sanding sugar apart on prepared pans.
5. Bake until golden brown and slightly puff ed, about 10 minutes. Let cool on
pans for 5 minutes. Remove from pans, and let cool completely on wire
racks. Store in an airtight container for up to 5 days.
KITCHEN TIP
If sorghum syrup isn’t readily available at your local grocery store or
farmers’ market, molasses makes a wonderful substitution.
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