Ingredients
1/2 cup vegetable shortening
1 cup sugar
3 large eggs
2 teaspoons baking soda
1 x flour, all-purpose
1/2 teaspoon salt
Method
Sources
📖
Recipe1M+
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Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Baking steel for superior heat transfer — pizza, artisan bread
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Baking steel for superior heat transfer — pizza, artisan bread
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
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cream shortening and sugar in mixing bowl, beat in eggs. mix water and baking soda in small bowl until dissolved. add baking soda mixture and sorghum to butter mixture. sift 5 1/2 cups of the flour, the spices and salt together. blend into dough. divide dough into 4 balls. wrap in plastic wrap. flatten and refrigerate overnight. heat oven to 350f (180c). roll 1 portion of dough out at a time on lightly floured surface. cut into desired shapes. bake on a greased cookie sheet until puffed, 10 to 12 minutes. do not overbake. decorate cookies if you wish.