Oh, Gingersnap: A Sorghum Cookie Recipe

Reader Contribution by Sherry Leverich Tucker
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What feels like a beautiful, crisp fall
day more than a gingersnap?

Fall is here and it is getting to be
gingersnap and oatmeal bread kinda weather! The smells coming from
the warm oven fill the house with an aroma that sooths our hearts
during this season of non-stop holiday action.

Since I was pregnant with my first son,
now fifteen years ago, I have known ginger to be a tummy-settler. If
a stomach is anxious, or nauseous, try a gingersnap. I use sorghum
in place of molasses to make my gingersnaps, which adds extra
nutrients to this yummy cookie. Another benefit of this recipe is
the use of oil instead of a hydrogenated fat, any oil of your
preference may be used.

Gingersnaps

3/4 cup oil
1 cup sugar
1/2 cup sorghum (or molasses)
1 egg
2 cups flour
2 tsp baking soda
1/4 salt
1 tsp cinnamon
2 tsp gingerbread
1/2 tsp cloves

    Mix together all wet ingredients. Sift
    together flour and all other dry ingredients and stir into wet
    mixture. On a greased cookie sheet or cookie sheet lined with a
    silicone mat, use a small cookie scoop to form cookies, placing them
    two inches apart. Press each cookie slightly with a cup or jar
    dipped in granulated sugar. Bake in a preheated oven at 350 degree F
    for 10 minutes or until set in the center. 

    Photo credit:  Alice Leverich (my sunset addicted mother)