Our ancestors in East Tennessee knew the sweetening power of sorghum. They knew when times were hard and white sugar was scarce they could count on sorghum to sweeten things.

Today, we might have all the white granulated sugar we need — we use white sugar often in holiday baking, But in special cookie recipes, we look back to the old days and pour a bit of sorghum into the recipe. It reminds us of that earthy, wonderful flavor and the days when getting sugar was a rare treat.