Sorghum is a sweet treat with muscle: Iron-rich, it perks up a variety of foods from barbecued beans to ice cream. Here’s a recipe from Jill Cross, wife of author Scott Cross whose “Raising Cane” appeared in the September 2008 issue of Farm Collector. “My wife makes the best molasses crinkle cookies you can eat, and that’s not just my opinion,” Scott says proudly. Give them a try!
3/4 cup shortening, softened
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cups flour, sifted
2 tsp. Baking soda
1/4 tsp. Salt
1/2 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Ginger
Cream shortening, sugar, egg and molasses until thoroughly mixed. Sift dry ingredients and stir in. Chill dough. Roll into balls the size of large walnuts. Dip the top of each in granulated sugar and place (sugared side up) three inches apart on a greased baking sheet. Sprinkle each cookie with 2-3 drops of water to produce a crackled surface. Bake 10-12 minutes at 350 degrees until just set but not hard.
