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Sorghum. At last the project has reached completion. From mail-ordered seeds that arrived in May, to sorghum syrup in my jars on the counter, to molasses crinkle cookies. It was a fun, educational experience, but honestly, I probably won’t raise it again. Sorghum syrup can be purchased from a local Amishman for a good price per quart. Lehman’s also carries it year-round, and that makes the effort of raising, stripping, taking the stalks somewhere to get them squeezed, and cooking down the sweet juice into finished syrup, more costly than buying it locally. Still, there was value and fun in the experience, and I’m glad I did it.
Sweet, Sweet Sorghum Makes The BEST Cookies Ever
Lehman's
Sorghum. At last the project has reached completion. From mail-ordered seeds that arrived in May, to sorghum syrup in my jars on the counter, to molasses crinkle cookies. It was a fun, educational experience, but honestly, I probably won’t raise i...
Ingredients
1 1/2 c. shortening
2 c. brown sugar
2 eggs
1/2 cup sorghum (or molasses)
4 1/2 c. white flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt
white sugar (for rolling)
Instructions
Cream shortening and brown sugar until fluffy.
Add eggs and sorghum and mix well.
Add all the rest of the ingredients and mix until incorporated into dough.
Chill dough for several hours.
Shape into 1″ balls.
Roll each ball in white sugar.
Bake at 350 degrees for 12-15 min.
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