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| ADA BECKETT'S FAMOUS SORGHUM COOKIES | |
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Ada Beckett was born in 1870 and this recipe was her mother's passed down by memory and transferred to today’s measurements by Marie Beckett Flinn, her daughter. 2 cups brown sugar 1 cup sorghum molassas 1/2 cup water 1 cup shortening, rounded full 2 eggs 5 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon grated nutmeg 1 teaspoon ground cloves sufficient bread flour to make a stiff enough dough to roll By hand, cream together sugar, molasses, and shortening. Add beaten eggs. Dissolve baking soda in the water, then add to creamed mixture. Gradually add dry ingredients (seasonings and flour) until you have a dough stiff enough to roll out. Chill for an hour, then cut in shapes and place carefully on baking sheets. Note: there was no temperature for cooking because they used a wood stove; bake at 350°F for 10 min or so and check. Also, it is noted that Sorghum molasses are what is needed to get the best taste. Ada Beckett used a rectangular shaped cutter and iced with a pink confectionary sugar icing that dried hard. The recipe for the icing was not included with the original notes. Submitted by: Ann Norman | |
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recipe reviews #12848
Zack N says:
Wow, these cookies take a lot of flour. However when you get that "dough-like" consistency they turn out really good. *High altitude you only need about 8 minutes on 350°F.
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Ok, I tried it with 840 grams of flour (about 4-1/2 cups).
I did not reach a point where it was stiff enough to roll the dough. I was getting nervous and didn't want to end up with molasses cake. ;-) I spooned and dropped heaping teaspoons full (table size, not measured) onto the cookie sheet lined with parchment paper. 350°F. for 10 minutes was perfect, then dusted with granular sugar upon removal from the oven. I refrigerated the remainder of the dough overnight and that allowed me to roll the dough in my hands into 1/2 inch balls, then flatten with a fork.
This is a big batch of cookies! I would suggest cutting the recipe in half. Maybe next year I'll try more flour, but this used half my jar of sorghum molasses from the fair.