1 c. buttermilk
2 tsp. baking soda
3/4 c. vegetable oil
1 c. sugar
1 c. sorghum
2 eggs
3 3/4 c. all-purpose flour
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. grated nutmeg
1/2 tsp. allspice
1/2 tsp. ground cloves

In a small bowl, combine buttermilk and baking soda and set aside; it will foam up. In a large mixing bowl, place the oil, sugar, sorghum and eggs. Beat with mixture 1 minute or until well blended. Add the buttermilk mixture and blend. Sift together the flour and spices. Add slowly to the sorghum mixture and beat at medium speed until just blended. Allow to stand 15 minutes.

Preheat oven to 350 degrees. Drop batter by heaping teaspoons onto oiled cookie sheets. Bake for 8 to 9 minutes or until tops spring back when touched with a finger. Don't over bake. These cookies should be very soft, almost like little round ginger breads.