Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| 1 cup | Molasses |
| 1 cup | Lard |
| 2 eaches | Egg yolks |
| 1 tablespoon | Vinegar |
| ½ teaspoon | Ginger |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Cloves |
| 1 teaspoon | Baking soda |
| 2 tablespoons | Water; hot |
| 2 eaches | Egg whites |
| \N \N | Firm jelly; for centers |
Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in center or each cookie. Watch closely as they will burn easily.
Note: Combine all ingredients except egg whites. Use additional granulated sugar for dipping. No temperature given, but probably 375 F.
Source: Laura Lehew, Maple Grange, Hardin County, OH