- 8 tbsp unsalted butter room temperature
- 3 tbsp sorghum
- ½ tsp pure vanilla extract
- ½ cup confectioner's sugar
- 1½ cup flour
- ½ tsp kosher salt
Combine butter, sorghum, and vanilla in the bowl of a stand mixer. Blend together over medium speed for 30-60 seconds until completely combined.
With the mixer running at low speed, slowly add the confectioner's sugar, flour, and salt. Allow the mixer to blend all the ingredients for at least 60 seconds until a thick dough has formed. Scrape down the sides of the bowl to ensure that all ingredients are combined.
Transfer the dough to a piece of plastic wrap. Roll the dough into a flattened rectangular shape. Transfer to the refrigerator to cool for at least one hour.
After the dough has chilled, unwrap the dough and slice into ½" cookies and transfer to a baking pan with parchment paper (or silicone baking mat). Use the tines on a fork to make decorative indentations on top of the cookie dough. Bake in a preheated oven at 350°F for 10 minutes. Transfer to a wire rack to cool. Eat fabulously with some coffee or tea!
Calories: 80kcal | Carbohydrates: 10.4g | Protein: 0.9g | Fat: 3.9g | Saturated Fat: 2.4g | Cholesterol: 10mg | Sodium: 78mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 4.5g | Calcium: 6mg