Instructions:
Put the butter and the sorghum or molasses in a pot over medium heat so the butter melts, and stir the mixture well to keep it from boiling and to get everything nicely blended. Be careful you don’t scorch the butter and molasses. Set this aside and let it cool to room temperature.
Stir in the white sugar, flour, salt, baking soda and spices. This will make nice, soft dough. Put the dough in the refrigerator a little while so it’s easier to handle.
Roll the dough out on a floured surface. Use any shape cookie cutter you have on hand to cut the dough – of course, the original old-fashioned ones were just cut into rounds.
Bake on a greased cookie sheet at 375 degrees until you have a nice golden cookie. The cooking times may vary due to the thickness to which you rolled the dough. A little less than 10 minutes to as much as 15 minutes should do the trick.
Remove the warm cookies from the baking pan and let cool on a baking rack, to get best results. These are delicious anytime a snack is needed, and are made even better when accompanied by a glass of milk or a cup of coffee.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.
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