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Sorghum Gingerbread Cookies

Name: Sorghum Gingerbread Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 3 h 30 min
Yield: 3 dozen
Cuisine: American
Ingredients: 2 cups sugar; Â½ cup solid vegetable shortening; Â½ cup butter, softened; 2 eggs; Â½ cup sorghum; 4 cups flour; 2 teaspoons ground cinnamon; 1 teaspoon each ground ginger, ground cloves and ground nutmeg; 1 teaspoon baking soda; Â¼ teaspoon salt; 1 cup powdered sugar; 2-3 tablespoons half-and-half; 1 teaspoon vanilla

Tasty gingerbread cookies are a wintertime staple.

Print Recipe

Makes: 3 dozen
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 3 hours 30 minutes
Recipe Created By: Mary Carter
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Ingredients

2 cups sugar
½ cup solid vegetable shortening
½ cup butter, softened
2 eggs
½ cup sorghum
4 cups flour
2 teaspoons ground cinnamon
1 teaspoon each ground ginger, ground cloves and ground nutmeg
1 teaspoon baking soda
¼ teaspoon salt

Icing

1 cup powdered sugar
2-3 tablespoons half-and-half
1 teaspoon vanilla

Instructions

Cream together sugar, shortening and butter until light and fluffy. Beat in eggs and sorghum until well combined.
In another bowl, whisk together flour, baking soda, spices and salt. Stir into the egg mixture until well blended.
Shape the dough into a ball. Wrap securely in waxed paper and refrigerate for 3 hours. DO NOT SKIP THIS STEP.
Heat oven to 325 degrees. Lightly grease cookie sheets. Roll out dough to ⅛-inch thickness. This is key. Cut into shapes and bake for 10 to 12 minutes.
While the cookies cool, make the icing: Mix all ingredients together until they are well blended. Ice cooled cookies with an even coating. Allow icing to set.