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“Thin, crisp rolled cookies with a good ginger and molasses flavor. If you get tired of rolling these out, roll into balls, flatten them out and bake. I have often made and brushed them with a clear boiled sugar/water glaze, and when the glaze dried my children referred to these as my "varnished" cookies.”
READY IN:
2hrs 40mins
YIELD:
72 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together into bowl the flour, baking soda, salt, cinnamon, cloves, and ginger.
  2. Add the brown sugar and mix well.
  3. With pastry blender, cut in butter and lard. (I use my Kitchen Aid for all).
  4. Gradually add the molasses and vinegar and mix thoroughly.
  5. Chill several hours or until firm enough to roll.
  6. Using a small amount of dough at a time, roll out on floured surface to about 1/8 inch or more thickness and cut with fancy cutters.
  7. Bake in preheated moderate oven 350 degrees F. for about ten minutes or until browned.
  8. Cool and decorate.

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