1 cup Sorghum or Molasses
3/4 cup oil or lard
1/2 cup hot water
Combine
Rinse Sorghum from cup with hot water
Add 2 eggs
Mix together the following:
1 tsp. baking soda
1/2 tsp. salt
2 tsp. Cinnamon
2 tsp. Ginger
6 or 7 cups white flour
Add to above and refrigerate the dough overnight. Roll out and cut with cookie cutters. Bake @350 degrees for 10 minutes. *To roll our the dough we use Pam in place of flour.
The cookies freeze well and are softer and more flavorful after freezing.
This recipe came from Scovil Bakery- Nauvoo, Illinois.
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