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Let's Talk Cookies

We have a niece who, every year...typically at Thanksgiving, Christmas (or both)..,.will sweetly ask her Uncle Rick if he will make her some cookies. Now these just aren't any old regular cookies. These are cookies made from our very own sorghum syrup. Now what is sorghum syrup you ask? Well...I call it liquid gold. Others call it Heaven in a jar. But essentially it's juice from sorghum cane (that we grow here on the farm) that has been cooked over a hot fire all day long until it is thick and smelling Oh So Good!

The Ellis family has been making sorghum syrup/molasses (the terms are pretty much interchangeable around these parts) for probably close to 80 years or more. To our knowledge, we are the last family in Lincoln County that still makes sorghum syrup the old fashioned way. As a matter of fact, we cooked up the 2021 batch just yesterday. There was a great article done last year by the N.C. Department of Agriculture and Consumer Sciences that delves into our family history of making molasses if you'd like to read more about it.

You can use sorghum syrup in so many ways- marinades, pastries, and in your coffee as a natural sweetener (What?! It's genius!). But one of our favorite ways to use it is in cookies. Now for those of you who know my husband, you may not know that he is one hell of a cook and he's an even better baker. Who woulda thunk it?! His molasses cookies will make your lips fly up and slap you on the top of the head.

So I thought I'd share the recipe for you fine folks so you can try it for yourself. Now, of course you can use the store bought stuff, but if you're able to get your hands on some of our liquid gold...well that's even better. And before you say anything....yes this has a cup of Crisco and a whole stick of butter in it. As Paula Deen would say....I'm your cook, not your doctor.

Ellis Farms Sorghum Molasses Cookies

· 1 cup of Crisco/shortening

· 1 stick of butter

· 2 cups of sugar

· 2 eggs

· 4 cups all purpose flour

· 2 tsp. cinnamon

· 1 tsp. ground cloves

· 1 tsp. ground ginger

· 4 tsp. baking soda

· 1/4 cup molasses

· 1/2 tsp. salt

Melt shortening and butter in a pot. Let it cool. Except for the sugar, sift the dry ingredients into a bowl. Beat the eggs and molasses into the shortening and butter mixture. Add sugar to that. Add the dry ingredients. Mix until a dough forms. Refrigerate at least one hour (better if left in the fridge overnight). Roll into walnut-sized balls. Place on greased cookie sheets. Bake at 375 for 10 minutes.

Try it and let us know what you think!

Until next time,


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