Ingredients
SERVINGS: 2 Dozen
- 1 ¼ cup flour
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- ⅓ cup butter
- ¾ teaspoon fresh grated ginger
- ⅛ cup each dark and light brown sugar
- ¼ cup white sugar plus 2 tablespoons
- ⅛ cup sorghum (can use molasses)
- ½ tablespoon Grand Marnier (can use orange juice)
- 1 small egg, lightly beaten
Instructions
Preheat oven to 350°.
In a small bowl, sift together dry ingredients and set aside.
In a medium bowl, beat butter and grated ginger. Add the sugars and beat well. Add the sorghum, Grand Marnier and egg; beat until combined. Gradually add the flour mixture, and stir until mixed.
Place mixture onto a piece of cellophane, pat out to 1 inch thick, wrap and refrigerate for 30 minutes. Roll dough into 1½-inch balls and place 2inches apart on prepared baking sheet. (Greasing hands with butter makes this easier). Freeze for 15 minutes. Roll balls in sugar and bake for 13–15 minutes until crackled.
Recipe can be doubled.
