This was served at our April meeting.
GINGER COOKIES WITH SORGHUM SYRUP
INGREDIENTS:
3/4 cup Butter, room temp
1 cup Sugar
1/3 cup Sorghum
1 Egg, room temp
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 1/2 teaspoons Ginger
1 1/4 teaspoons Cinnamon
2 cups Flour
DIRECTIONS:
Mix butter, sugar and egg until creamy. Stir in Sorghum. Sift dry
ingredients together and add to to first mixture. Mix well. Cover and chill
for 1 hour. Roll dough into 1 inch balls. Roll doughballs in sugar and place 2
inches apart on greased baking sheet. Bake 10 to 12 minutes at 375 degrees, or
until lightly browned. Remove from baking sheet while warm. Cool on
rack.
Harriet Stephens --
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