GINGER OATMEAL SORGHUM COOKIES4 cups all-purpose flour
1 1/4 cups sugar (plus additional for sprinkling on tops)
1 tbsp. baking soda
1 1/2 tsp. ground ginger
1 1/2 tsp. salt
4 cups quick oatmeal, uncooked
1 1/2 cups raisins
1 cup chopped walnuts
1 cup butter or margarine, melted
1 cup sorghum (See Note)
2 tbsp hot water
2 large eggs, lightly beaten
1 to 2 tbsp. water (for brushing tops)
Preheat oven to 375 degrees F. Grease baking sheets.
Combine in a large bowl the flour, sugar, baking soda, ginger and salt; Stir in oats, raisins and walnuts. Add melted butter, sorghum, 2 tbsp. hot water and eggs. Stir until well mixed.
Divide dough into 20 (2-inch) balls and place 2-inches apart on prepared baking sheets. Flatten to 1/4-inch thickness. Brush with water and sprinkle with sugar.
Bake at 375 degrees F 10-12 minutes.
Elaine Carter, Suffolk, Virginia, Southern Living magazine, October 2000
(
NOTE: Sorghum may be substituted cup for cup in any recipe that calls for molasses, honey, corn syrup, or maple syrup. It has a different taste and sweetness, so you may wish to try small batches at first. If the sorghum crystallizes you can put it in warm water or microwave it to restore it to its usable form. - National Sweet Sorghum Producers & Processors Association)
Makes 3 dozen cookies
Adapted from source:
Southern Living Annual Recipes