Sweet Nostalgia: Sorghum WWII Cookie Recipe
As we delve into the history of cookies, it's fascinating to discover how certain recipes have stood the test of time, carrying with them stories of resilience and resourcefulness. One such example is the beloved World War 2 cookie, which emerged during a challenging era when ingredients were scarce. At Sweetgrass Granola, we've put our own spin on this nostalgic treat, introducing a delightful twist that will transport your taste buds to a bygone era.
Origin of World War 2 Cookies
World War 2 cookies, also known as ration cookies or victory cookies, were born out of necessity. During the war, rationing was implemented to conserve resources, leading to limited supplies of ingredients such as sugar, butter, and eggs. Despite the challenges, creative home cooks found ways to adapt and create delicious treats using alternative ingredients.
Our Twist: Cinnamon Cane Granola and Sorghum
We believe in honoring tradition while infusing it with our own unique flair. To pay homage to the World War 2 cookies, we've crafted a recipe that replaces traditional oatmeal with our flavorful Cinnamon Cane granola. This substitution adds a delightful crunch and an irresistible cinnamon aroma to each bite.
In place of molasses, we use the rich and flavorful sorghum, sourced locally from the renowned Townsend Sorghum Mill in Jeffersonville, KY. Sorghum brings its own distinctive sweetness to the cookies, imparting a depth of flavor that perfectly complements the warm notes of cinnamon.
- 1/2 cup butter, salted (softened, at room temperature)
- 1 1/4 cups sugar
- 2 large eggs (beaten, at room temperature)
- 6 Tbsp sorghum cane syrup
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 3/4 cups all-purpose flour
- 2 1/2 cups Cinnamon Cane granola
- 1 cup raisins (you can also use dried cranberries or cherries
2. In a large mixing bowl, combine the dry ingredients, including our delightful Cinnamon Cane granola, oats, flour, baking soda, and salt. Mix them well until evenly incorporated.
3. In a separate bowl, whisk together the wet ingredients, including butter, sorghum syrup, vanilla extract, and any other specified ingredients.
4. Gradually add the wet mixture to the dry ingredients, stirring until a thick cookie dough forms. Be sure to mix thoroughly to ensure all the ingredients are combined.
5. Using a spoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet. Leave enough space between the cookies for spreading during baking.
6. Place the baking sheet in the preheated oven and bake for 12 minutes or until the cookies turn golden brown around the edges.
7. Once baked, remove the cookies from the oven and (optional) drizzle them in melted dark chocolate!