Grandma Bakker's Cardamom Cookies
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| From Viola Brandt |
1 cup brown sugar
1 cup sorghum or (1/2 cup brown kara + 1/2 cup molasses)
1 cup shortening (lard or vegetable)
1 tsp. soda
1 tbsp freshly ground cardamom seed
1 tsp. powdered cloves
1/2 tsp salt
5.5 cups sifted flour
2 eggs slightly beaten
1 cup sorghum or (1/2 cup brown kara + 1/2 cup molasses)
1 cup shortening (lard or vegetable)
1 tsp. soda
1 tbsp freshly ground cardamom seed
1 tsp. powdered cloves
1/2 tsp salt
5.5 cups sifted flour
2 eggs slightly beaten
Boil sugar, shortening, and sorghum for a few minutes. Remove from heat.
When cooled a little add soda and stir until well blended.
When just warm add eggs and flour sifted with spices.
When cooled a little add soda and stir until well blended.
When just warm add eggs and flour sifted with spices.
Let dough stand at least overnight in refrigerator or cool place.
May be frozen and kept any length of time.
Roll and cut in desired shapes
Bake @350° about 12 minutes.
Good for Christmas trees - stars and all animal shaped cookies.


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