CommonGround Nebraska volunteer Karol Swan shares her Sorghum Flour Shortbread Carrot Cookies recipe with Pure Nebraska viewers.


  • 1 Cup Butter softened
  • 1/2 Cup Sugar
  • 1 Teaspoon Vanilla
  • 1/2 Cup Carrots grated
  • 2-3/4 Cup Sorghum flour
  • 1/4 Teaspoon Salt
  • 1/2-3/4 Teaspoon Cinnamon
  • 1/4-1/2 Teaspoon Nutmeg
  • 1/4 Cup Powered sugar for dusting


  • Stir together flour, salt, cinnamon and nutmeg. Set aside
  • Mix butter, sugar, vanilla and grated carrots.
  • Add flour mixture and stir well.
  • Form one inch or so dough balls. Flatten in your hand.
  • Dust both sides of cookie with powdered sugar.
  • The dough balls might appear to not want to stay together but cookies will stay together when baked.
  • Bake 300 degrees for 18-20 minutes.
  • They will be soft.  Allow to set 15 minutes before removing from the hot sheet pan, (so they stay together).
  • Cool completely before eating.
  • They are really tasty when cold and set up. Makes about 2 dozen cookies.
  • You can also use your favorite frosting on them.


Tried this recipe?Let us know how it was!