2 T butter, softened ¾ c lard, softened
2½ to 3 c all-purpose flour ¾ c sugar
1 T baking soda ¾ c dark molasses
2 tsp ground cinnamon ¾ c sour cream
2 tsp ground ginger 2 eggs, lightly beaten
¼ tsp salt
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Preheat the oven to 350°. With a pastry brush, spread the softened butter
evenly over 2 large baking sheets. Combine 2 cups of the flour, the baking
soda, cinnamon, ginger and salt and sift them together into a bowl.In another bowl, cream the lard and sugar together, beating and mashing them against the sides of the bowl with the back of a spoon until they are light and fluffy. Beat in the molasses and, when it is well incorporated, add the sour cream and the beaten eggs. Stir in the flour-and-spice mixture, ½ cup at a time, beating well after each addition.
Spread ½ cup of flour on a plate. Flour your hands to prevent the dough from sticking. To make each cookie, break off a heaping teaspoon of the dough, coat it with the flour, and with your hands, roll it into a ball about 1 inch in diameter. Sprinkle more flour on the plate if necessary. As you shape the cookie balls, arrange them, 2 inches apart on the buttered baking sheets. Bake in the middle of the oven for 8 to 10 minutes, or until the cookies feel firm when prodded gently with a finger. With a spatula, transfer them to wire cake racks to cool. Makes about 4 dozen 2-inch round cookies.
Depending on the size of your baking sheets, you may find it necessary to bake the cookies in two batches. If you do, let the baking sheets cool to room temperature after the first batch is finished; wipe with paper towels and, without buttering the sheets again, place the second batch of cookie balls on them and bake as before.
