Instructions: 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

NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A12 LADIES WHO LUNCH

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