Mrs. Duncan's Missouri Sorghum Cookies
Mrs. Duncan's Missouri Sorghum Cookies
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Mrs. Duncan's Missouri Sorghum Cookies
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Dec 29th, 2009
The best recipes always have a name attached to them. Mrs. Duncan made some awesome Sorghum Cookies and my Mum saved this recipe. We've passed it down to family and friends for years. A very delicious recipe for Missouri Sorghum Cookies. Long after Mrs. Duncan has passed, her famous cookies will continue to please.
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Mrs. Duncan's Missouri Sorghum Cookies
Ingredients:
1 cup dark sorghum molasses
1 cup sugar
1 egg
1/2 cup shortening
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp. ground cloves
1 cup raisins
3 1/2 cups flour
1 tbsp lemon juice
1 cup hot water
Directions:
Preheat oven to 350 degrees fahrenheit.
In a large mixing bowl, cream together sugar, shortening and eggs�until well blended. Add in the dry ingredients and add 1 cup hot water.� Mix well.� Chill in refrigerator for 30 minutes. Drop by teaspoonful onto a lightly greased cookie sheet.
Bake at 350 degrees fahrenheit for 12 minutes.
This is a very simple, but delicious recipe for sorghum cookies. Mrs. Duncan sure knew how to make them!� If you plan on storing your cookies�please read the tips below:
Cookie Storing�Tips:
Immediately remove hot cookies from cookie sheet after removing from the oven.
Use a cooling rack to cool cookies. Warm cookies should never touch each other while cooling.
Only store one type or flavor of cookie in each cookie jar or container.
Moist cookies should be stored in an earthenware type cookie jar to retain best moisture content.
Add a slice of apple or fresh bread to the cookie jar to keep cookies soft and moist.
Cover all moist cookie containers with a tight fitting lid
Crisp cookies or refrigerator cookies should be stored in a glass jar or container with a loose fitting lid.
If crisp cookies lose their freshness you can refresh them by reheating them in a 300 degree F. oven for a few minutes.
Moist cookies should be refreshed in a casserole dish in 300 degree F. oven, covered with a lid, for about 10 minutes.
Best advice:� Eat your cookies fast and don't ever let them get stale!
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