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1930-1945 - Depression-era rural American home bakers
Sorghum Cookies use sorghum molasses to create rich, sweet cookies that provided affordable treats during the 1930s Dust Bowl and Depression. This recipe exemplifies home baking focused on maximizing pantry staples to nourish families economically.
Difficulty
Medium
Prep time
15 minutes
Cook time
12 minutes
Total time
27 minutes
Servings
24 cookies
Region
United States
Era introduced
1930-1945
Introduced by
Depression-era rural American home bakers
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During the 1930s Dust Bowl and Great Depression, sorghum molasses became an important sweetening agent for struggling American families. Sorghum Cookies emerged as a popular way to stretch ingredients into satisfying baked goods. Their distinctive molasses flavor and chewy texture offered comfort and sweetness with economical ingredients, reflecting the resourceful spirit of home bakers navigating hardship.
Recipe reflective of Depression-era economic sweet baking using sorghum; adapted from period cookbooks and community histories.
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