Sorghum Tea Cookies

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