Sorghum Ginger Cookies
Sorghum Ginger Cookies
When it’s cold outside, one of my favorite combinations is a cup of steaming-hot, ultra-strong coffee and a ginger cookie. While this combination happens most frequently at Peet’s, I was thinking it would be nice to recreate the experience at home.
These types of cookies usually use molasses. Having grown up eating my grandmother’s pancakes on Sunday morning with sorghum on them, I’m always on the lookout for sorghum. The amazing Pedrick Farms just outside Dixon, CA sells sorghum and I bought a jar on a recent stop when I was en-route from Sacramento to San Francisco.
Ginger Sorghum Cookies
a KY Proud recipe
Ingredients
•1 stick unsalted butter
•1/4 cup sorghum
•1/2 cup brown sugar
•1/2 cup of granulated sugar
•1 egg
•1/4 salt
•2 tsp baking soda
•1 tsp cinnamon
•1 tsp allspice
•1 tsp ground ginger
•2 cups all-purpose flour
•raw sugar (1/2 cup +)
Method
1.Preheat oven to 350 and line baking sheets with parchment paper.
2.In a mixing bowl, beat together melted butter, sorghum, both sugars and egg.
3.In a separate bowl, stir together salt, spices, and flour and add to the wet mixture, stirring until combined.
4.Roll dough into 1 1/2 inch balls and then roll each ball in raw sugar until coated.
5.Arrange on baking sheet and bake for 10 - 14 minutes, until cookies are cracked and edges are lightly browned.
6.Allow to cool on baking sheet for 2 minutes and then transfer to rack.
Sunday, December 11, 2011