ADA BECKETT'S FAMOUS SORGHUM COOKIES
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. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
