Muddy Pond Sorghum
A family’s dedication to the South’s golden sweetener
In our neck of the woods, the place to get your sorghum on is most definitely the Muddy Pond Sorghum Mill. Owned by the Guenther family, the sm...
These cookies are best right out of the oven while still warm and soft on the inside and crunchy on the outside. You can use molasses if you don’t have sorghum.
Ingredients
SERVINGS: 24 Cookies
- 12 tablespoons butter
- 1 cup sugar
- 1/3 cup sorghum molasses
- 1 egg
- 1 3/4 cups flour
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Sugar and coarse salt for sprinkling
Cooking
Preheat oven to 350F. In a large bowl, melt butter. Add sugar, molasses, egg, whisk well. Sift flour with cloves, ginger, cinnamon, salt and baking soda. Add to molasses mixture and stir.
Cover a baking sheet with foil. Drop batter onto baking sheet at least 2 inches apart, with a small ice cream scoop or spoons. Sprinkle with sugar and coarse salt. Bake for 10 minutes. Let cool on foil 5 minutes. Remove to wax paper.
Yield: 24 cookies
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