Best Sorghum Cookies: Foods Made for Family and Friends

So...I am finally back on my feet, but two things conspired against my blog. A: I had to go back to work and have been doing a couple of hours overtime every day. B: We had a crazy electrical storm that knocked out the internet two days ago. For no apparent reason, it is back on for the moment (I am not cancelling the service call tomorrow because it will definitely go out again if I do.  Thank you so much for your good thoughts during my recovery. I can't wait to get back to your blogs!

I have mainly been sharing recipes with you that were made for people who had a medical event (childbirth, catastrophic accident) or some personal troubles. These were made for a bit of a different reason - they are "I'm sorry" cookies. I have no idea where my head was and am so embarrassed to admit it, but I completely stood someone up for an appointment. In addition to apologizing profusely and losing sleep worrying about my mistake, I also made her cookies.

These delicious little gems were made using the recipe from the bottle of Muddy Pond sorghum molasses that I purchased at the farmer's market.

Best Sorghum Cookies
1 cup butter
1 1/2 cups sugar
1/2 cup sorghum
2 eggs, lightly beaten
4 cups flour
1/2 tsp salt
2 1/4 tsp baking soda
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cloves

1. In a large mixing bowl, cream butter and sugar. Beat in sorghum and eggs.
2. In another large mixing bowl, combine flour, salt, baking soda, ginger, cinnamon, and cloves. Blend thoroughly.
3. Gradually mix flour mixture into creamed ingredients until smooth.
4. Roll dough into 1 inch balls; dip tops in granulated sugar. Place 2 inches apart on baking stone or greased cookie sheet. Bake at 350F for 11 minutes.