Yield: 72 servings
| Measure | Ingredient |
|---|---|
| 4½ cup | Sifted all purpose flour |
| ¼ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 cup | Firmly packed light brown sugar |
| \N \N | Mix well, and then cut in |
| 1½ cup | Light molasses |
| 1 teaspoon | Ground cinnamon |
| ½ teaspoon | Ground cloves |
| ½ teaspoon | Ground ginger |
| 1½ cup | Softened butter or margarine |
| ½ cup | Lard, softened |
| ½ teaspoon | Cider vinegar |
ADD
GRADUALLY ADD
Thin, crisp rolled cookies with a good ginger and molasses flavour.
Sift together into bowl and reserve: Mix thoroughly and chill dough for several hours or until firm enough to roll. Using a small amount of dough at a time, roll onto floured board to ⅛ inch thickness. Cut with floured fancy cookie cutter and place on greased cookies sheets. Bake in a preheated 350 F oven for about 10 minutes, or until browned. Cool on wire racks and decorate with frosting. Makes about 72 cookies. Store in airtight container. Cookies may be frozen.
Origin: Adapted from the Woman's Day Encyclopedia of Cooker, Volume 3.
Shared by: Sharon Stevens, Dec/95.