Instructions: Here is another cookie recipe that has been in my family for as long as I can remember. It came from one of the grandmas many years ago. It is not a particularly easy cookie to make; in fact, it is a lot of work! But it is very, very good. And this recipe makes a very large batch. The method is to mix up the dough and then put it in the refrigerator for a while before rolling it out. And the cookies can be rolled out according to your taste - thick or thin. I like to use a shaped cookie cutter for these, but they are so rich that icing is not necessary.

Cream sugar and shortening. Add Sorghum and eggs. Sift dry ingredients together and add. Add raisin-date, nutsand coconut last. Roll and cut with a cooky cutter. Bake in 375 oven for 12 - 15 minutes - depending on thickness of cookies, of course. (These are easiest to roll out if the dough is cold, so after mixing the dough, put it in the refrigerator for at least an hour before rolling out. You may need to repeat this before you get them all baked!) This makes a LOT of cookies!

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