Greg from St. Donatus brought us a box of well-presented sorghum cookies made by his wife, Jeanie. The delicious sorghum and spice aroma which greeted me when I opened the box sent me to cookie heaven. Jeanie also provided her recipe which calls for 1/2 cup of sorghum.
Sorghum Fest
Sorghum Fest
Each September the St. Donatus, Iowa Historical Society holds a Sorghum Fest on the Gehlen Guest House Inn and Barn grounds. Sorghum is produced and sold at the festival. You may remember the Cinnamon Roll and Pecan Bread Pudding recipe on our blog. I purchased the sorghum used in the bread pudding at last year’s Sorghum Fest.
at St. Donatus Sorghum Fest
historic barn at St. Donatus – Sorghum Fest

Jeanie’s Sorghum Cookies  yields 3 dozen   Sorghum Cookies

1 cup butter
1 1/2 cup sugar
2 eggs
1/2 cup sorghum
Raw or turbinado sugar (has a molasses flavor)
3 cups flour
2 1/4 teaspoon baking soda
3/4 teaspoon ground cloves
1 1/2 teaspoon cinnamon
Cream together first four ingredients until light and fluffy. Sift dry ingredients together and add to creamed mixture about a cup at a time. Chill dough. Scoop 1 1/2 inch ball (walnut size) onto cookie sheet, dip flat bottomed glass into raw sugar and flatten cookies. This works best if the glass is greased first or stamped into the cookie dough. Bake 8 to 10 minutes at 350 degrees. When cookies flatten out, they are done.
Thanks, Jeanie, for sharing your fabulous cookies and the recipe.