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Sorghum Ginger Snaps

  • 3 dozen cookies


  • 3/4 C lard or shortening
  • 1 C sugar
  • 1 egg
  • 1/3 C sorghum
  • 2 C all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ginger
  • 1 tsp cinnamon
  • Extra sugar for rolling


Beat shortening and sugar until blended, and then beat in egg and sorghum. Add remaining ingredients except extra sugar and beat to blend. Cover tightly and refrigerate an hour or more. Form into 1 1/2-inch balls and roll in sugar, placing them 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes for soft cookies, a minute or two longer for snaps. Makes about 3 dozen.

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