Old-Timers Cookies
Yield
4 dozenPrep
30 minCook
20 minReady
530 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
lard
|
|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
molasses
mild |
|
| ¾ | cup |
sour cream
|
|
| 4 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
ginger
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
lard
|
|
| 177 | ml |
sugar
|
|
| 177 | ml |
molasses
mild |
|
| 177 | ml |
sour cream
|
|
| 1.1 | l |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
|
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
ginger
|
|
Directions
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, ¼ inch thick on a floured cloth.
Cut rounds of 2½ to 3 inches.
Place on greased cookie sheets and bake 15 to 20 minutes.
