A family tradition at Christmas time has always been making Sorghum cookies with my mom. We'd cut out little teddy bears and gingerbread men and use those little edible silver balls for buttons or eyes (which, I think aren't considered safe to eat anymore!). Every one would look forward to having sorghum cookies right out of the oven throughout the Christmas season. I have continued this tradition with my kids and try to make at least one batch of these yummy cookies every Christmas (and if I don't, my cousin and husband get rather upset!)
Another tradition that we enjoy is our annual Cookie & Candy Making Day. This will be our 6th year getting together with friends and spending the entire day making Christmas cookies and candy. It has grown from 4 adults and one kid to anywhere up to 7 adults and too many kids to count!! And when I say entire day - I mean ENTIRE day - from 9 am until 9 or 10 pm! We have so much fun making and sampling all our goodies we can't wait until the next year! I've got lots to do before Tuesday, when we have Cookie & Candy Day 2011!!!
To get started on all the amazing sweets I will be making this year, here is the recipe for Sorghum Cookies. I'll be adding more recipes as I get a chance.
Sorghum Cookies
5 Cups Flour
2 Eggs
1/2 cup sorghum (or molasses)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 tsp baking soda
1 1/4 cup Crisco shortening
2 1/2 cups sugar
1/2 cup cold water
Mix all ingredients together and chill over night. Roll dough in sections 1/2" thick. Cut with cookie cutters. Bake at 350 degrees for 8 minutes. Don't over bake!! Makes 6 dozen 2 1/2 inch cookies. (They can be frozen and reheated in the microwave for "fresh out of the oven" taste!)
Enjoy!!!
No comments:
Post a Comment