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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 60 |
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The kitchen smells so good when Mom is baking these yummy cookies, which we like to make with sorghum. They're chewy and tender, with a sugary coating. It's hard to eat just one! -Brenda Beachy Belvidere, Tennessee Ingredients:
3/4 cup shortening |
1-1/4 cups sugar, divided |
1 egg |
1/4 cup molasses |
2 tablespoons milk |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking soda |
1 teaspoon ground cinnamon |
3/4 teaspoon salt |
3/4 teaspoon ground nutmeg |
Directions:
1. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. Roll into 1-1/4-in. balls; roll in remaining sugar. Place 2 in. apart on greased baking sheets.
3. Bake at 350° for 10-14 minutes or until tops crack and edges are slightly firm. Remove to wire racks to cool. Yield: 5 dozen.
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