Gingerbread & Sorghum Cookies
ADAPTED FROM JOY OF COOKING
THOROUGHLY MIX
• 3 CUPS ALL PURPOSE FLOUR
• 1 ½ TEASPOONS BAKING POWDER
• ¾ TEASPOON BAKING SODA
• ¼ TEASPOON SALT
• 1 TABLESPOON GROUND GINGER
• 1 ¾ TEASPOON GROUND CINNAMON
• ¼ TEASPOON GROUND CLOVES
BEAT BY HAND OR WITH A MIXER ON MEDIUM SPEED UNTIL WELL BLENDED
• 6 TABLESPOONS SOFTENED, UNSALTED BUTTER
• ¼ CUP PACKED DARK BROWN SUGAR
• 1 LARGE EGG
ADD AND MIX UNTIL WELL COMBINED
• ½ CUP BOURBON BARREL FOODS SWEET SORGHUM
• 2 TEASPOONS OF BOURBON BARREL FOODS BOURBON BARREL AGED VANILLA
• 1 TEASPOON GRATED LEMON ZEST
MIXING
GRADUALLY STIR IN THE DRY INGREIDENTS UNTIL BLENDED AND SMOOTH. DIVIDE THE DOUGH IN HALF AND WRAP IN PLASTIC. ALLOW IT TO STAND AT LEAST 2 HOURS AT ROOM TEMP.
ROLLING OUT THE DOUGH
ON A LIGHTLY FLOURED SURFACE AND WITH A DUSTED ROLLING PIN. ROLL THE DOUGH OUT TO ¼ INCH THICKNESS. LIFT AND FLIP THE DOUGH OFTEN AND DUST FLOUR AS NECESSARY. CUT THE COOKIES WITH COOKIE CUTTERS AND TRANSFER TO THE BAKING SHEETS WITH A SPATULA. SPACE THE COOKIES 1 TO 2 INCHES APART DEPENDING ON THE SHAPE. SAVE THE SCRAPS AND CONTINUE TO ROLL AND CUT COOKIES UNTIL DOUGH IS USED. GENEROUSLY GARNISH THE COOKIES WITH BOURBON BARREL FOODS BOURBON VANILLA SUGAR.
BAKING
POSITION RACK IN UPPER THIRD OF OVEN AND PREHEAT TO 375°. USE NON-STICK COOKIE SHEETS OR BAKING SHEETS LINED WITH EITHER PARCHMENT OR A SILPAT. BAKE THE COOKIES FOR 8 TO 10 MINUTES OR UNTIL THE COOKIES START TO DARKEN ON THE EDGES. LET THEM COOL FOR A FEW MINUTES BEFORE TRANSFERRING TO A COOLING SHEET.
(UNCOOKED DOUGH WILL KEEP FOR UP TO 4 DAYS IN THE REFRIGERATOR.)