Geraldine Och'S German Pfeffernuesse(Pepper Nuts)

• 2 1/2 lb. flour, sifted
• 1/2 lb. sugar
• 15 oz. dark molasses (1 1/4 twelve oz. bottles)
• 1/4 lb. lard or solid shortening
• 1/4 lb. butter
• 3 eggs
• 1 heaping Tbsp. baking soda
• 1 rounded Tbsp. ground cloves
• 1 rounded Tbsp. powdered cardamom (if old, double amount)

1. Boil molasses; let cool.
2. Melt butter and lard together; let cool.
3. Add sugar to melted butter mixture, then add eggs, molasses and rest of ingredients, except flour.
4. Add flour, 2 cups at a time.
5. Dough will be very stiff.
6. Roll into 1/2-inch rolls (about thickness of forefinger).
7. Cut into pieces as wide as they are thick.
8. Bake a sample (bake at 350u0b0 for 8 to 10 minutes, until cookies are lightly browned on bottom and cooked clear through).

flour, sugar, dark molasses, lard, butter, eggs, baking soda, ground cloves, powdered cardamom

Taken from www.cookbooks.com/Recipe-Details.aspx?id=573680 (may not work)