¾ cup lard at room temperature
1 cup brown sugar
4 tbsp. molasses
2 ¼ cups all-purpose flour
2 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon (I often use more!!)
1 tbsp. finely grated ginger
½ tsp. cloves (or allspice)
white sugar (I use the coarser organic sugar)
Beat lard and brown sugar together until fluffy.
Add egg, molasses and grated ginger and mix until well-combined.
In a separate bowl, combine the dry ingredients and add to the lard and sugar mix.
Combine thoroughly, but don’t beat it too long.
If dough doesn’t form easily into a ball, refrigerate for 30 minutes to an hour.
Roll teaspoon size amounts into balls and roll in sugar.
Place on a parchment lined cookie sheet. Flatten slightly with a fork and bake at 350 degrees for about 12 minutes or until set. If you like them hard and crispy, bake a couple more minutes.
Cool on racks and enjoy!
Note: These cookies aren’t fancy, but are great on Christmas cookie trays as a contrast to the richness of shortbread and other delights.