Rubber Cookies

A spice cookie made with sorghum instead of molasses, and sealed in a container with an apple until it has reached rubbery perfection.

• Preparation Time: 30 mins
• Cooking Time: 8 mins
• Total Time: 38 mins
• Calories: 86 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup sorghum molasses
• 1.5 cups white sugar
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground allspice
• 0.5 apple

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Step 2

On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. I like to cut them into squares with a pizza cutter. Place cookies 1 inch apart onto the prepared cookie sheets.

Step 3

In a Dutch oven or large saucepan over medium heat, heat sorghum, stirring constantly. Stir in baking soda and remove from heat. Stir in the sugar and eggs; mix well. Combine the salt, cinnamon, allspice, cloves, and nutmeg; mix into the sorghum mixture. Gradually stir in the flour until dough is stiff enough to roll out. The amount of flour may be adjusted.

Step 4

Bake for 10 to 12 minutes in the preheated oven, until cookies are firm but not crisp. Remove from baking sheets immediately, or they will stick. Cool on wire racks. When cool, place into an airtight container with the 1/2 apple for about a week, or until they are soft enough to bend. Frost with confectioners' sugar frosting if you like.