Ozark Sorghum (or Molasses) Crisps
Crispy cookies made with lard, brown sugar, and sorghum syrup, offering a simple, rustic country-style flavor.
Ingredients
all-purpose white flour (plus more if needed)
3 cups
packed light brown sugar
1 cup
baking soda
1 teaspoon
large egg
1
apple cider vinegar
1 tablespoon
salt
3/4 teaspoon
good-quality lard or white vegetable shortening
1 cup
sorghum or light molasses
1/2 cup
Instructions
1
Mix the dry ingredients
In a medium bowl, thoroughly mix the flour, baking soda, and salt; set aside.
2
Cream the wet ingredients
In a large bowl, using an electric mixer at medium speed, cream the lard (or shortening) and brown sugar until light in color and well combined. Beat in the egg and vinegar until evenly mixed and fluffy in texture. Beat in the sorghum syrup (or molasses).
3
Combine the dough
Stir or beat in 3 cups of the flour mixture until evenly combined. If the dough is too soft to handle, stir in up to 4 more tablespoons of flour. Let stand for about 10 minutes, until slightly firmed up.
4
Shape and chill
Divide the dough in half. Place each portion between two large sheets of wax paper. Roll each out to less than 1/8 inch thick; check the underside of the dough and smooth out any creases that form. Stack the rolled-out dough (with paper) on baking sheets. Chill for at least 3 hours or up to 24 hours, or freeze for 1.5 hours to speed up cooling.
5
Preheat and prepare
Preheat the oven to 375°F. Grease or spray with nonstick spray several baking sheets.
6
Cut out the cookies
Work with one portion of dough at a time, keeping the rest chilled. Gently peel off one sheet of wax paper, then pat it back into place. Flip the dough over, peel off and discard the second sheet. Use a 2.5 to 3 inch round cutter or assorted cutters to cut out enough cookies to fill one baking sheet. Use a spatula to carefully transfer the cookies to the baking sheet, spacing them about 2 inches apart.
7
Bake
Bake one sheet at a time in the upper third of the oven for 5 to 9 minutes, until lightly browned with darker edges and the center feels almost set when pressed. Rotate the baking sheet front to back halfway through baking for even heating.
8
Cool
Transfer the baking sheet to a wire rack and let stand until the cookies firm up slightly (1 to 2 minutes). Use a spatula to transfer the cookies to a wire rack. Let stand until completely cooled.
9
Store
Store in an airtight container for up to 2 weeks, or freeze for up to 2 months.
