Sorghum Apple Cookies

Preheat your oven to 350 degrees Fahrenheit, which is equivalent to 175 degrees Celsius. Make sure to grease your cookie sheets thoroughly to prevent any sticking issues during baking.

In a large, heat-resistant container such as a Dutch oven or saucepan, warm the sorghum over medium heat while stirring constantly. Once warmed, remove the container from the heat source and add baking soda, mixing well to combine.

Next, stir in sugar and eggs until they are fully incorporated into the sorghum mixture. Then, combine salt, cinnamon, allspice, and nutmeg in a separate bowl and mix until well combined. Gradually add the flour to the sorghum mixture, stirring until it reaches a stiff dough consistency that can be rolled out.

On a lightly floured surface, roll the dough out to an even 1/4 inch thickness. Use your preferred cookie cutters to create the desired shapes, such as squares using a pizza cutter for an added touch.

Arrange the cut-out cookies 1 inch apart on the prepared cookie sheets, leaving enough space between each cookie to allow for even baking.

Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are firm but not crispy. Remove the cookies from the baking sheets immediately to prevent sticking, and let them cool on wire racks.

Once the cookies have cooled completely, store them in an airtight container with about half of an apple for several days. The cookies will become soft and pliable, making them perfect for snacking or decorating.

If desired, frost the cookies with confectioners' sugar frosting to add a sweet and elegant touch.