Name: Sorghum Tea Cookies
Ingredients: 1 c Unsalted butter; at room temperature; 3 tb Granulated sugar; 3 lg Eggs; at room temperature; 1 c Sorghum syrup; 2 tb Lowfat buttermilk; at room temperature; 6 3/4 c All-purpose flour; sifted; 1 ts Baking soda; 1 1/2 ts Ground cinnamon; Confectioners' sugar for dusting

[The preacher’s] aim…will be to stand under Scripture, not over it, and to allow it, so to speak, to talk through him, delivering what is not so much his message as its. In our preaching, that is what should always be happening. In his obituary of the great German conductor, Otto Klemperer, Neville Cardus spoke of the way in which Klemperer “set the music in motion,” maintaining throughout a deliberately anonymous, self-effacing style in order that the musical notes might articulate themselves in their own integrity through him. So it must be in preaching; Scripture itself must do all the talking, and the preacher’s task is simply to “set the Bible in motion.”

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		New, Text, Import	1	Servings

INGREDIENTS

1	c	Unsalted butter; at room temperature
3	tb	Granulated sugar
3	lg	Eggs; at room temperature
1	c	Sorghum syrup
2	tb	Lowfat buttermilk; at room temperature
6 3/4	c	All-purpose flour; sifted
1	ts	Baking soda
1 1/2	ts	Ground cinnamon
		Confectioners' sugar for dusting

INSTRUCTIONS

In a large bowl, place the butter and, using an electric mixer on low
speed, cream the butter. Gradually add the granulated sugar, beating on
medium speed until light and fluffy. Add the eggs, one at a time, beating
well after each addition. Add the sorghum syrup and buttermilk. Mix well.
In a separate bowl,, sift together the flour, baking soda and cinnamon.
Gradually add the flour mixture to the butter mixture and stir until well
blended. The dough will be sticky and elastic, similar to the texture of
bread dough. Tightly wrap the dough with plastic wrap and refrigerate
overnight.
The next day, preheat the oven to 375 degrees F. Lightly coat a baking
sheet with vegetable cooking spray. On a generously floured work surface,
roll out the dough to 1/4 inch thick. The dough will be very sticky;
sprinkle lightly with flour, as needed to prevent sticking. Using a 1 1/2
inch round cookie cutter, cut out the cookies, flouring the cutter between
cuts. Place the cookies 1/4-inch apart on the baking sheet. Sprinkle
lightly with granulated sugar. Alternatively, after the cookies are baked
and cooled, using a fine-meshed sieve, dust with confectioners' sugar. Bake
on the middle oven rack until crisp and golden brown, 8 to 10 minutes. Cool
on wire racks. Store in airtight container for up to 2 weeks.
Yield: 9 dozen cookies
NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A12 LADIES WHO LUNCH
Recipe by: DEAN FEARING #HE1A12
Posted to MC-Recipe Digest V1 #787 by Sue <suechef@sover.net> on Sep 18,
1997

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