1 c. molasses (gold label Brer Rabbit or sorghum)
4 tbsp. butter
1 tsp. baking soda
1 lb. dark brown sugar
1/2 c. sour cream
1 tsp. baking soda, dissolved in a little milk
3 eggs
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. nutmeg
1 c. finely chopped walnuts
1 c. (or sm. box) finely chopped citron (add 1 tsp. water and steam to soften if necessary)
5 c. flour

Heat molasses and butter and let bubble over medium heat. Add soda and take off fire. Transfer to mixing bowl now. Add brown sugar, sour cream, soda, eggs, cinnamon, cloves, nutmeg, chopped walnuts, citron, and flour. Dough should be soft and sticky. Chill overnight. Have lots of flour of board. Take out only enough dough to fill one pan - return scraps to refrigerator. Dough must be cut while cold and with a sharp knife. Bake at 350 degrees for 8-10 minutes on greased cookie sheets. Bake until they don't dent when touched. Frost when cool.

FROSTING:

2 tbsp. shortening
2 tbsp. cocoa
1/2 tsp. vanilla
1 lb. box powdered sugar
5 tbsp. milk or to make rather thin