| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookies, Desserts | 48 | Cookies | |
INGREDIENTS
| 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 | t | Baking soda |
| 2 | t | Cinnamon |
| 1 1/2 | t | Salt |
| 1 | t | Ginger |
INSTRUCTIONS
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
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 106
Calories From Fat: 36
Total Fat: 4g
Cholesterol: 3.7mg
Sodium: 130.2mg
Potassium: 95.4mg
Carbohydrates: 16.2g
Fiber: <1g
Sugar: 6.2g
Protein: 1.3g