Sorghum Tea Cakes
Sorghum Tea Cakes is an moderately easy dinner. Made with 1 c. butter or margarine, softened, 1 c. sugar, 3 eggs, 1 c. sorghum syrup and 2 tbsp. buttermilk, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add sorghum syrup and buttermilk; mix well.
Combine flour, soda and spices.
Stir dry ingredients into creamed mixture.
Chill 3 hours or overnight.
Roll dough to 1/4-inch thickness on a lightly floured board; cut with a 1 1/2-inch cookie cutter.
Place cookies on greased cookie sheets.
Sprinkle lightly with additional sugar.
Bake at 375Β° for 8 to 10 minutes.
Cool on wire racks.
Yield: 9 dozen.
π· Perfect Pairings
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