Old-fashioned, sugar-topped oatmeal cookies
that taste like gingerbread.
Ginger-Oatmeal Sorghum
Cookies
4 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons salt
4 cups quick-cooking oats
1 1/2 cups granulated sugar
1 1/2 teaspoons ground ginger
1 1/2 cups raisins
1 cup butter or margarine, melted
1 cup sweet sorghum (molasses)
1 cup chopped walnuts
2 tablespoons hot water
2 large eggs, lightly beaten
1 to 2 tablespoons water
1/2 cup granulated sugar
- Combine first 7 ingredients in a large
bowl; add butter and next 4 ingredients, stirring until blended.
- Shape dough into 36 (2 1/2-inch) balls.
Place 2 inches apart on lightly greased baking sheets; flatten
each to 1/4-inch thickness. Brush tops with 1 to 2 tablespoons
water, and sprinkle with sugar.
- Bake at 375°F (190°C)
for 8 to 10 minutes or until lightly browned.
Makes 3 dozen.
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