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Triple Ginger Snaps with Sorghum<\/p>\nTriple Ginger Snaps with Sorghum<\/p>\n
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2 1\/4 cups unbleached flour<\/p>\n
1 tsp. baking powder<\/p>\n
1\/2 tsp. salt<\/p>\n
2 tsp. ground ginger<\/p>\n
2 T. finely chopped candied ginger<\/p>\n
1 cup unsalted butter, softened<\/p>\n
1 cup brown sugar<\/p>\n
1\/3 cup sorghum<\/p>\n
2 extra-large eggs<\/p>\n
1 T. freshly grated wild gingerroot<\/p>\n
1 tsp. pure vanilla extract<\/p>\n
About 1\/3 cup sugar<\/p>\n
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Preheat oven to 350\u00ba F. In a bowl combine the dry ingredients: flour, baking powder, salt, ground ginger and candied ginger; toss well to mix. In a food processor or a mixer, pulse or cream butter with the brown sugar until fluffy. Add the sorghum and mix until combined. Add the eggs, one at a time, until mixed; add the gingerroot and vanilla extract and pulse or mix until combined. Add the dry ingredients and pulse or mix until just blended. Place the sugar in a saucer. Scoop the dough by the heaping tsp. and roll into balls. Roll each ball in the sugar to coat and place them on a baking sheet at least 2-inches apart. Bake in a preheated oven for 10 to 12 minutes until flattened and cracked on top. Remove the pan from the oven and let the cookies stand for about 2 minutes. Remove cookies from the pan onto baking racks to cool. Store in a tightly closed tin for up to a week, or freeze for up to 3 months.<\/p>\n","protected":false},"excerpt":{"rendered":"
Triple Ginger Snaps with Sorghum 2 1\/4 cups unbleached flour 1 tsp. baking powder 1\/2 tsp. salt 2 tsp. ground ginger 2 T. finely chopped candied ginger 1 cup unsalted butter, softened 1 cup brown sugar 1\/3 cup sorghum 2 extra-large eggs 1 T. freshly grated wild gingerroot 1 tsp. pure vanilla extract About 1\/3 cup sugar Preheat oven to 350\u00ba F. In a bowl combine the dry ingredients: flour, baking powder, salt, ground ginger and candied ginger;…<\/p>\n