Rolled Molasses Cookies

• 1 pint lard
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 2 tablespoons baking soda
• 1 pint molasses
• 1 cup cold water (, or coffee)
• 6 -8 cups flour

1. If you want to use vegetable shortening instead of lard, increase the amount by 1/2 cup I have never done this.
2. (I add cinnamon too).
3. Cream lard, sugars; add eggs, salt, spices, and baking soda.
4. Add molasses and beat well, add water slowly.
5. Stir in enough flour to make a dough stiff enough to roll.
6. (I chill dough for a few hours) Roll 1/4 inch thick (or thicker if you want cake-y cookies) and you may sprinkle with extra sugar.
7. Cut cookies, place on ungreased cookie sheets, bake in a 400 oven for 8 to 10 minutes.
8. They are done when you can press down with a finger and leave a dent.
9. Cool on wire racks.
10. I prefer to gauge doneness by looking at the underside of the cookie and seeing how brown it is.
11. If you want a cake-y cookie, don't let the cookies get dark browned, you want them golden, dark tan.
12. Baking time will vary with the size of your cookies too.
13. Small ones take a lot less time to bake.

lard, brown sugar, sugar, eggs, salt, ginger, baking soda, molasses, cold water, flour

Taken from www.food.com/recipe/rolled-molasses-cookies-15840 (may not work)