Sorghum Tea Cakes

Name: Sorghum Tea Cakes
Ingredients: 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

11 ingredients

1 steps

Ingredients

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

Directions

1

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 375° for 8 to 10 minutes. Cool on wire racks. Yield: 9 dozen.