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Sorghum Ginger Snaps Recipe

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This recipe for Sorghum Ginger Snaps is from The Corinth Baptist Church Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ C Shortening
1 C Sugar
1 Egg
1/3 C Sorghum
2 C Flour
1 ½ t baking soda
½ t salt
1 t ginger
1 t cinnamon
Extra sugar for rolling
Directions:
Directions:
Beat shortening and sugar; beat in egg and sorghum. Beat in remaining ingredients. Cover and refrigerate 1 hour or more. Form into 1 ½” balls, roll in sugar, place on ungreased cookie sheet.
350° 10-12” for soft cookies, longer for snaps.
Number Of Servings:
Number Of Servings:
3 doz.
Personal Notes:
Personal Notes:
I like to chop a couple tablespoons of candied ginger and add it to the batter. That gives an added pop of ginger.

 

 

 

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