1 c. molasses
1¾ tsp. baking soda
1 c. buttermilk or plain yogurt
1/2 c. lard and butter mixed and melted
1 tsp. ginger
2 tsp. cinnamon, (or 2 tsp. ginger)
1 tsp. salt
flour

Preheat oven to 375°F.

Add baking soda to molasses and beat thoroughly; add buttermilk or yogurt, butter or vegetable shortening and spices. Add flour enough to allow mixture to drop easily from spoon.

Refrigerate for one hour (or as long as overnight).

Roll out lightly on a well-floured clean surface. roll lightly to 1/4 inch thickness. Cut with a round cutter dipped in flour. Bake on a greased cookie sheet or parchment paper.

Cookies will still be soft when done; test a few, allowing them to cool thoroughly, then adjust the time you bake the cookies til they are just right - 8-12 minutes, depending upon the size you make them.