1/2 c. light molasses
1/4 c. packed brown sugar
1/4 c. lard
1 1/2 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground ginger
Blend into creamed mixture. Divide into 6 portions. On lightly floured surface, shape into 6 (10 inch) long rolls. Wrap; chill several hours. Slice into pieces a little more than 1/4 inch thick.
Place on greased cookie sheet. Press each cookie with thumb until about 1/8 inch thick. Bake at 350 degrees for 5-8 minutes. Makes 16 dozen tiny cookies.
