If you’re in search of a unique and wholesome cookie recipe that embodies centuries of culinary tradition, look no further than Sorghum Cookies. This delightful treat traces its origins back to ancient civilizations and continues to hold a special place in the hearts of baking enthusiasts around the world. Sorghum, a versatile cereal grain, has been cultivated for thousands of years, making these cookies not only delicious but also a homage to the enduring legacy of traditional agriculture.

Sorghum, believed to have originated in Africa, has been cultivated for more than 5,000 years. It spread across various continents through trade and migration, becoming a staple in the diets of many civilizations. From ancient Egypt to China and India, sorghum’s popularity flourished due to its resilience in harsh growing conditions and its wide range of culinary applications. As the grain found its way to new lands, bakers began incorporating it into their recipes, giving rise to a multitude of sorghum-based dishes, including these delectable cookies.

PREP: 30 MIN.

BAKE: 10 MIN./BATCH

MAKES: ABOUT 2½ DOZEN

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup sorghum syrup
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup chopped raisins or currants
• ½ cup chopped walnuts or pecans (optional)

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Gradually add the sorghum syrup to the butter mixture, beating well after each addition.
4. Beat in the eggs, one at a time, and then stir in the pure vanilla extract until the batter is smooth and well combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
7. Fold in the chopped raisins or currants, and if desired, the chopped walnuts or pecans, to add a delightful texture to the cookies.
8. Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, leaving enough space between them for spreading.
9. Gently press down on each cookie with the back of a fork to create a crisscross pattern and slightly flatten the cookies.
10. Bake the cookies in the preheated oven for approximately 10 to 12 minutes or until the edges are lightly golden.
11. Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
12. Once cooled, store the Sorghum Cookies in an airtight container to retain their freshness and enjoy them with a cup of tea or a glass of milk for a delightful snack or treat.

CONCLUSION:

• Sorghum Cookies are more than just a delicious treat; they are a celebration of ancient culinary heritage and the enduring appeal of simple, wholesome ingredients. From the fields of ancient civilizations to modern-day kitchens, sorghum has stood the test of time, and these cookies are a testament to its versatility and charm. So, the next time you’re craving a cookie with a rich history and hearty flavor, reach for this time-honored recipe and savor the warmth and tradition baked into each delightful bite.