Sorghum Tea Cakes
- 1 c. butter or margarine, softened
- 1 c. sugar
- 3 eggs
- 1 c. sorghum syrup
- 2 Tbsp. buttermilk
- 6 to 6 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground ginger
- 1 tsp. ground cloves
- 1 tsp. ground cinnamon
- additional sugar
- Cream butter. Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sorghum syrup and buttermilk; mix well. Combine flour, soda and spices. Stir dry ingredients into creamed mixture. Chill 3 hours or overnight. Roll dough to 1/4-inch thickness on a lightly floured board; cut with a 1 1/2-inch cookie cutter. Place cookies on greased cookie sheets. Sprinkle lightly with additional sugar. Bake at 375u0b0 for 8 to 10 minutes. Cool on wire racks. Yield: 9 dozen.
butter, sugar, eggs, sorghum syrup, buttermilk, allpurpose, baking soda, ground ginger, ground cloves, ground cinnamon, additional sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=104367 (may not work)