First Family Ginger Cookies with Sorghum

October 18, 2016

These cookies from Chef Stephen Ward bake up thin and crispy with a nice sugar crunch–the perfect holiday cookie. To make even more special, fill with sorghum cream for festive sandwiches.

Ingredients

6 ouncesbutter, at room temperature

1 cupgranulated sugar

1egg

1/4 cupsorghum

2 1/4 cupsflour

2 teaspoonbaking soda

1 teaspooncinnamon

1/2 teaspoonsalt

1/2 teaspoonground ginger

1/2 teaspoonclove

1/4 teaspoonnutmeg

1/4 cupDemerara or turbinado (raw) sugar

1 stickbutter, room temperature

4 ouncecream cheese, room temperature

2 1/2 cupspowdered sugar

1 teaspoonvanilla extract

1/4 cupsorghum or maple syrup

Preparation

For the Ginger Cookies:

1. In a mixing bowl beat the butter, sugar and egg until light and fluffy. Slowly add the rest of the ingredients except the demerara sugar until mixed well. Shape the dough into logs and chill 30 minutes.

2. Cut the dough into 1-inch slices and coat with the cane sugar. Bake at 350 for 10 minutes. Sprinkle with more demerara sugar when hot. When cool, pipe or spoon filling in between 2 cookies for a cookie sandwich, if desired.

Sorghum Cream Filling:

1. In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Beat in vanilla. Gradually add powdered sugar, beating well on medium speed. Add sorghum, beat at medium speed until light and fluffy.