1/2 c. Unsalted Butter, softened 1/3 c. Brown Sugar 1/4 c. Sorghum 1/4 c. Apple Cider 2 c. Flour 1 Tbsp. Ginger 1/2 tsp. Soda 1/2 c. Candied Ginger, finely minced Cream together butter and sugar. Add sorghum and apple cider. Stir in flour, ginger, soda and candied ginger. Cover and refrigerate for an hour. Turn dough out onto a lightly floured surface. Roll out to 3/4" thickness. Using a biscuit cutter cut into rounds. Place on parchment lined cookie sheets. Bake 15 minutes at 375°F. ... Read More

1/2 c. Shortening 1 c. Brown Sugar 1 Egg 1/2 tsp. Lemon Extract 1 Tbsp. Grated Lemon Rind 1 1/2 c. Flour 1 tsp. Soda 1 tsp. Cream Of Tartar 1/2 tsp. Ginger 1/4 tsp. Salt Cream together shortening, sugar, egg and lemon extract. Mix in remaining dry ingredients. Roll into 1" balls, dip in granulated sugar. Place on parchment lined cookie sheets. Bake 10-12 minutes at 350°F. ... Read More

1/2 c. Shortening 1/3 c. Hot Coffee 3/4 c. Molasses or Sorghum 1 Egg 2 Egg Yolks 2 1/2 c. Flour 1/2 c. Granulated Sugar 1/2 c. Brown Sugar 1 1/2 tsp. Baking Powder 1 tsp. Salt 1/2 tsp. Soda 1/2 tsp. Cinnamon 1/2 tsp. Ginger 1/2 tsp. Cloves Pour coffee over shortening and let melt slightly. Add molasses or sorghum, egg and egg yolks, mix well. Add remaining dry ingredients, beat on low about 2 minutes, until smooth. Spread in greased and floured 10" x 15" ... Read More

3/4 c. Butter 3/4 c. Shortening 1 1/2 c. Granulated Sugar 1/2 c. Brown Sugar 1/2 c. Molasses 2 Eggs 4 c. Flour 4 tsp. Soda 1 tsp. Salt 2 tsp. Cinnamon 1 tsp. Cloves 1 tsp. Ginger Melt together butter and shortening. Let cool. Mix in sugars, molasses and eggs. Stir in remaining dry ingredients. Cover and chill dough for an hour. Shape into 1" balls. Roll in additional granulated sugar. Place on parchment lined cookie sheet. Bake 8 -10 minutes at 375° F. ... Read More