Sweet and earthy sorghum syrup is the star ingredient in these warmly spiced treats.
Sorghum syrup, a grassy-tasting sweetener that had its heyday in the Civil War era, is still produced in small batches throughout rural regions of the American Midwest and South, including Northeast Missouri.
In this sorghum crinkle cookie recipe from Alline Anderson—co-owner of the Milkweed Mercantile, a solar-powered and straw-insulated bed-and-breakfast in Rutledge, Missouri—the sweetener’s earthy, nutty notes are balanced by the milder, caramelly flavor of brown sugar. Look for sorghum syrup at specialty grocers, or online.Featured in “The Anabaptist Community Taught Me Everything I Know About Sorghum Syrup,” by Benjamin Brownlow.
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