Oats, Sorghum, Ginger and Cranberry Cookies

My son is leaving town after a nice visit home and I have a need to send him off with his favorite cookies. Will this ever change? He said they are so hearty he eats them for breakfast. I like the way he is thinking; hearty sounds like a meal instead of a dessert. I would have seconds in that scenario.

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One of the key ingredients in this recipe is ginger, a spice that imparts heat and sweet at the same time. Usually, I use ground ginger, but since I had fresh ginger root in the fridge, I decided to grate it and see how it affected the taste.  The change was mind-blowing. Between the ginger and the sorghum, this is one very flavorful cookie.

Yield: 3 dozen large cookies

Ingredients:   
sorghum oat cookies     
2 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon baking soda
1½ teaspoons salt
½ cup sugar
1½ teaspoons ground ginger or 1½ tablespoons freshly grated ginger
4 cups old-fashioned oats
1 cup butter, softened
1 cup sorghum (could substitute honey or molasses)
2 tablespoons water
2 large eggs, lightly beaten
1½ cups raisins, Craisins, or dried cherries
1 cup walnuts or pecans, chopped (use sunflower seeds if allergic to nuts)

Topping mixture: you’ll need a small bowl of water, and a little sugar and salt

Prepare oven and baking pans:
Preheat oven to 350º.
Line three baking sheets with parchment paper, or grease pans with canola oil.

Mise en Place:
sorghum oat cookies

To melt butter: Place butter in a tempered-glass liquid measuring cup. Melt butter in the microwave for 20-30 seconds. If little flecks of butter remain after melting, that is okay; better to let them melt on their own than risk overheating and causing the butter to separate into fat, water, and milk solids.
Sorghum oatmeal cookies

To prepare chopped nuts:  I won’t dirty the food processor for just one cup of nuts. Instead, place the measured amount of nuts in a baggie and use a meat mallet to crush them into small pieces.

Sorghum oatmeal cookies

To grate fresh ginger: As a general rule, when substituting fresh spice for a dried amount, use triple the amount of fresh. This recipe calls for 1½ teaspoons of ground ginger; I grated 1½ tablespoons instead. Know that 3 teaspoons = 1 tablespoon. Also, you can store unpeeled ginger root in the freezer.

First, peel the ginger root and then grate. I used a fine-holed Microplane grater. The ground ginger will be very moist.
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To prepare eggs: Always break eggs in a separate bowl before adding to batter and then inspect for tiny broken shells or a foul-smelling yolk.

Measuring the flour: For a refresher course on how to properly measure dry ingredients, check out my post, Home Ec 101. As an FYI, I spooned the flour into the measuring cup and then leveled it off with a knife (or my finger!). If you scoop the measuring cup directly into the flour sack, it packs the flour into the cup. If you do that four times, for the required four cups of flour, you could add as much as one full cup of flour to this recipe.

Finally, make the cookies!
Into a large mixing bowl, add the dry ingredients: the flours, baking soda, salt, sugar, ginger, and oats. Mix on slow speed for about 30 seconds.
Sorghum oatmeal cookies

Add the liquids: sorghum, melted butter, water, and eggs, and mix on low-medium speed for about one minute.
Sorghum oatmeal cookies

Turn the machine off and use a spatula to scrape the sides of the bowl. Add the Craisins and nuts and mix on slow speed for another 15 seconds. Over-mixing the flour could result in tough cookies.

Use a tablespoon or a cookie scoop to make golf ball-sized portions of dough.
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Place 12 balls of dough on each cookie sheet. Lightly press the balls with a fork placed on the dough in two different directions to create a criss-cross pattern.
sorghum cookies sorghum cookies

Using a pastry brush, brush the tops of each cookie lightly with water followed by a sprinkle of sugar and a touch of salt.
Sorghum oatmeal cookies

Bake cookies for 8 minutes and then rotate cookie sheets on oven racks. Set a timer. Cook for about 7 more minutes, or until just lightly browned. Best to err on the side of “I think they’re ready,” than “Ugh, too hard” when determining doneness. Place cookies on wire racks to cool. Cookies will harden as they cool.
sorghum cookies – Version 2

Other cookie recipes:
3 Ingredient Peanut Butter Cookies!!!
Mary’s Award-Winning Chocolate Chip Cookies
My Favorite Rollout Butter Cookies
Italian Sesame Seed Cookies
Italian Ricotta and Lemon Cookies

Here are a few other recipes that use sorghum:
Sorghum, Oats, and Cranberry Granola
The Biscuit King
Roasted Butternut Squash, Brussels Sprouts, and Cranberries
Raising Sorghum Cane

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Always check my blog for the latest version of a recipe.

© 2014-2020 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

Italian Ricotta and Lemon Cookies

How do I love thee? Let me count the ways.
I love that the sweet equals the tart.
I love the cakey center and the crunchy crust.
You are irresistible and please the crowds.
You are Italian, so you are a cookie after my own heart.
You gladden the heart of my brother, Charles, too.
For that, I will continue to make you all the days of my life.

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RECIPE TIPS

Mise en Place:
There is a fancy cooking term called, mise en place (me-zahn-plahs)It means to “put into place” which in the kitchen means to measure all the ingredients ahead of time so they are ready to go when you start cooking. I’m frequently in a rush and don’t bother to do this extra step, but today, I decided to give it a try. It was so calming! I plan to make this a regular practice.
ricotta lemon cookies

How to Zest and Juice a Lemon for your Mise en Place:
As part of my mise en place strategy, I did all the prep work on my lemons first. I used a fine-holed Microplane grater to zest the lemon peel. Adding lemon zest to batter is a great way to add intense flavor to whatever you are making. Be careful not to grate past the yellow peel as the white pith below it is bitter.
ricotta lemon cookies

Next, slice the lemons in half and squeeze the juices out using a lemon squeezer.
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You could make your own ricotta using this recipe: How to Make Whole Milk Ricotta. It is surprisingly easy.

Lemon Ricotta Cookies

Yield:  4 dozen

Ingredients:
ricotta lemon cookies
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 stick butter, softened
2 cups granulated sugar
2 large eggs (a large egg equals 2 ounces, do not use xl eggs)
15-ounces whole milk ricotta cheese, room temperature
1 lemon, zested
3 tablespoons fresh lemon juice (juice of one 4-5 oz lemon)

Glaze:
1½ cup powdered sugar
1 lemon, zested
3 tablespoons fresh lemon juice (juice of one 4-5 oz lemon)

Mise en Place:

ricotta lemon cookies

Instructions:
1) Preheat oven to 375º

2) Line three cookie sheets with parchment paper. If you don’t have parchment paper, lightly grease the baking sheets with canola oil.

3). In a large mixing bowl, cream together the butter and sugar on medium speed for two minutes. Beat for two full minutes as this will incorporate air into the batter which will make for a lighter cookie.
ricotta lemon cookies

4) Add eggs and beat for 30 seconds.

ricotta lemon cookies

5) Add the lemon zest, lemon juice, and ricotta and beat for one minute on medium speed. Be sure to use a spatula to incorporate the ingredients that have settled onto the bottom of the mixing bowl into the batter.

ricotta lemon cookies

6) Add the flour, baking powder and salt mixture and stir (the lowest speed on a mixer) for a minute. Do not overmix or whip. We don’t want to awaken the gluten in the flour, so the batter becomes elasticky. We want the cookies to have a cake-like texture.

7) Use a tablespoon to drop the cookie dough onto the pan. Use about one heaping tablespoon of dough for each cookie.

ricotta lemon cookies

8) Bake for 15-20 minutes. After 10 minutes of cooking, rotate your cookie sheets in the oven. Cookies are done when the bottom edges just start to darken.

ricotta lemon cookies

Leave cookies on the pan to cool for 10 minutes. Peel cookies off the parchment paper and place directly on a wire cooling rack so the bottoms can air dry and become crisp.

Mise en Place for Glaze:

1) Mix together powdered sugar, lemon zest, and lemon juice in a small bowl and stir.

ricotta lemon cookies
2) When cookies are cool, use a knife to spread a thin layer of glaze over each one. Let glaze harden for at least three hours before stacking.

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Most Popular Holiday Recipes:

Grandma’s Italian Fried Cauliflower

 

 

 

Baked Ziti with Eggplant

 

 

Cranberry and Hot Pepper Jelly Brie Bites

 

 

Mrs. Walker’s Cranberry Nut Pie

 

 

Italian Sesame Seed Cookies

 

 

My Favorite Rollout Butter Cookies

 

 

Mary’s Award-Winning Chocolate Chip Cookies

 

 

How to Fold A Tree-Shaped Napkin

 

 

Check out Holiday on the MENU for more recipes.

If you enjoyed this post, please share it with a friend and become a follower. When signing up, be sure to confirm the subscription on the follow-up letter that will be sent to your email.

Follow Judy’s Chickens on Instagram and Pinterest @JudysChickens.

Always check my blog for the latest version of a recipe.

© 2014-2020 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.