Sorghum and cacao pair up to amaze in these tasty cookies. Roasted and nutty with a hint of bitterness, cacao nibs are chocolate in its purest form. Shop for these crunchy bits in specialty food stores.
Spiced Sorghum Cookies
2015-11-17 21:44:54
Makes about 3 dozen
Ingredients
- 3⁄4 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1⁄4 cup sorghum syrup
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1⁄4 teaspoon ground cloves
- 5 tablespoons cacao nibs or finely chopped pecans
- 1⁄2 cup turbinado sugar
Instructions
- Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.
- In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add egg, beating well. Beat in sorghum syrup.
- In a medium bowl, stir together flour, baking soda, salt, cinnamon, ginger, and cloves. Gradually add flour mixture to butter mixture, beating until combined. Beat in cacao nibs or pecans.
- Roll dough into 1-inch balls; roll in turbinado sugar to coat. Place 2 inches apart on prepared pans.
- Bake until golden brown and slightly puffed, approximately 10 minutes. Let cool on pans until firm, approximately 5 minutes. Let cool completely on wire racks. Store in an airtight container up to 1 week.
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