These cookies are delicious and perfect for dunking in a hot cup of tea, coffee or hot coco!
A good friend spent a lot of time modifying her original recipe so I could enjoy these cookies too. Let me give a shout out and big thank you to June!
Ingredients
1 cup non-hydrogenated vegetable shortening (for example, Whole Foods' 360 Brand vegetable shortening)
1-1/2 cup sugar
1/2 cup Sorghum syrup
2 eggs
4 cups flour
1/2 tsp salt
1/4 tsp baking powder
2-1/4 tsp baking soda
2 tsp ground ginger
1-1/2 tsp ground cinnamon
1/2 tsp ground cloves
turbinado sugar
Optional Ingredients: 1/2 cup crystallized ginger, or 1/2 cup finely chopped pecans
Directions
Preheat oven to 350 degrees
In a large bowl mix shortening, sugar, Sorghum syrup and eggs. In a separate bowl, combine flour, salt, baking soda, baking powder, ginger, cinnamon, and cloves.
Add half of the flour mixture to egg mixture and mix.
If desired, add crystallized ginger and/or pecans.
Add remaining flour mixture to the batter and stir. The batter should be very thick and may need to be mixed by hand.
Form dough into small balls, roll in turbinado sugar, and place on ungreased baking sheet.
Bake 9-11 minutes. Makes approximately 6 dozen.
Shouting back out at you through time..... the secret to the flavor is the Sorghum syrup. It just gives it an amazing flavor - it's like molasses, but not. I am honored the cookies made the post.
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