Sorghum Cookies
Sorghum has an important role in Jeff’s family history. When his father, Fred, was young and living on the family farm, his family made extra money by making and selling sorghum syrup for themselves and others in the neighborhood. They never needed to buy molasses as a result. Making sorghum syrup is not unlike that for making maple syrup: the sweet sap is collected and boiled down until it becomes thick. In the case of maple syrup, you only get 1 gallon for every 40 initial gallons of maple sap; for sorghum it is a more reasonable 1:8 ratio. The other main difference is that sorghum sap is gathered by grinding the stems and then pressing them through rollers – not unlike an old washing machine. Jeff’s grandparents were very particular about how they collected their sap and only crushed stems that had their seed head and leaves removed. And it was important to constantly remove the foam that came to the top. Fred is still amazed at how many current sorghum syrup makers do not do these things and how poor their syrup tastes. Grandpa Charles Nekola tending the evaporator in 1951 Jeff's father Fred Nekola grinding sorghum stalks in the 1970s
The Nekola sorghum field ready for harvest in the 1970s
No matter if you make your own syrup or buy it from someone who does, you’ll find sorghum to be similar to molasses. However, they are quite different, with the sorghum being mellower and sweeter in flavor. There are some things for which sorghum is simply superior, and we think one of these is for cookies. This recipe is based on one for which Linda’s brother Tom won the blue ribbon at the Door County fair back in the 1970s. ½ cup canola oil Using a paddle attachment, beat together the oil, sugar and syrup. Add in the egg and beat at high speed for 2 minutes or so until the mixture lightens in color and has becomes well creamed. Sift together the flour and remaining ingredients, and mix 1/3 at a time into the sugar and eggs at low speed until all the ingredients are incorporated. Cover bowl with plastic wrap and place in the refrigerator for at least 30 minutes. Preheat oven to 375° F. Divide cookie dough into 1 tablespoon units. Roll each into a ball and dip in the sugar. Place sugared balls about 2” apart on a cookie sheet. Bake for 8-10 minutes until just set. Remove from oven and cool on a rack until firm. Archive |
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