Sorghum does not have the bitterness of blackstrap, but does have a similar distinct earthiness that blends well with spices, including fresh or dried ginger, cinnamon, nutmeg, black and red pepper, cardamom, allspice and cloves.
Ingredients
- ¾ cup lard or shortening
- 1 cup sugar
- 1 egg
- ⅓ cup sorghum
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- 1½ teaspoons dried ginger
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ to ¾ cup coarse sugar for rolling, optional
- 2 cups powdered sugar
- 4 tablespoons butter, at room temperature
- Finely grated zest from 1 lemon
- 4 teaspoons fresh lemon juice
Instructions
Preheat over to 350°. Beat shortening and sugar until blended. Beat in egg and sorghum. Add remaining ingredients except coarse sugar and beat to blend.
Cover tightly and refrigerate 30 to 60 minutes. For bite-size cookies, pat the dough into a manageable square and cut in a grid in order to yield pieces of dough that make about 2 teaspoons. Form into balls and roll in sugar, placing them an inch or so apart on a cookie sheet.
Bake 10 minutes, turning the trays midway through cooking. Makes about 5 to 6 dozen before filling.
To fill the cookies: Beat powdered sugar, butter and lemon zest in a small bowl. Beat until blended. Add lemon juice and beat well. Spread about a teaspoon of filling on the flat bottom of a cookie, and press the flat part of another cookie gently against it. Repeat with remaining filling and cookies. Makes about 3 dozen filled cookies.
