Grandma Van's Ginger Cookies

Ingredience

1 Cup Lard 226 Gm

1 Cup Sugar. 198 Gm

2 Eggs

1/2 Teaspoon Salt. 3 Gm

2 Cups Molasses. 680 Gm

2 Tablespoonsful Baking Soda. 36 Gm

2 Tablespoonsful Ginger

1 Cup Sour Milk (almost). 227 Gm (1 C milk + 1 Tbsp white vinegar)

7 Cups All Purpose Flour. 1140 gm

Bake at 350 degrees for 12-13 minutes. Makes approx 6 dozen cookies @ 3 inches

Pokyny

Separate into 4 portions, flatten into disks between two sheets of waxed paper or plastic wrap.

Refrigerate overnight

Roll out ¼ inch thick. Use plenty of flour to roll out the cookies. I used a 3 inch cutter. A ½ recipe produced 3 dozen cookies.

Bake at 350 degrees for 12-13 minutes. NOTE: Do a trial with timing on bake times...

Poznámky

Grandma used to prefer Gold Medal flour, as I recall. And Brer Rabit molasses. She used to refrigerate the dough, as it's very soft. In fact, the recipe says to add "flour to make very soft dough". I made a half recipe and just used the 3.5 cups called for. As I mentioned, Grandma used to roll out the dough and cut out cookies. That was not happening. I had very good luck forming balls with my hands, placing them on a silicon baking sheet (Silpat) and squishing them flat with the bottom of a floured measuring cup. Good Luck! PS, I used the full amount of sour milk...not sure what the "almost" refers to...quantity or sour...

Will try dividing dough into 3 or 4 portions, flour, flatten, wrap in plastic wrap, and refrigerate overnight. This would be quite similar to my gingerbread man cookie process.