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3/4 c Lard

3/4 c Sugar

3/4 c Mild molasses

3/4 c Sour cream

4 1/2 c Sifted all-purpose flour

2 ts Baking soda

2 ts Cinnamon

1 1/2 ts Salt

1 ts 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

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