Old-timerscookies, desserts 3/4 cup lard 3/4 cup sugar 3/4 cup mild molasses 3/4 cup sour cream 4 1/2 cup sifted all-purpose flour 2 teaspoon baking soda 2 teaspoon cinnamon 1 1/2 teaspoon salt 1 teaspoon ginger Cream lard and sugar together. Add molasses and cream, then the eggs. Stir in the sifted dry ingredients. Dough will be soft. Chill in refrigerator overnight. Use half of dough at a time. Roll out lightly, 1/4-inch thick on a floured cloth. Cut rounds of 2 1/2 to 3 inches. Place on greased cookie sheets and bake 15 to 20 minutes. Source: The Chatelaine Cookbook : by Elaine Collett From the collection of K. Deck |
