As promised, here’s something to do with that sorghum!
I have been told that not all sorghum cookie recipes are the same. I have also been told that this recipe is, hands down, the absolute best you will find anywhere.
I made a double batch of cookies over the weekend. The recipe card at the bottom is for a single batch.
Then add 4 eggs and 2 cups sorghum syrup. (You could use regular molasses instead of the sorghum, but the cookies won’t taste quite the same.)
Bake at 375 degrees F for 8 minutes.
These cookies came out just perfect – slightly crispy on the outside, and soft and chewy in the middle. They were the perfect complement for the homemade pumpkin pie ice cream we made later that night!
A double batch should make 7 dozen cookies. I made my cookies a bit smaller, and came out with 110 cookies from the afternoon’s work. Plenty to go around!!