2 c. sugar
1 c. water
4 c. flour
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. cloves
2 tsp. allspice
3 lg. bottles Brer Rabbit molasses
1 tsp. baking soda
1 c. shortening
12 c. flour
8 tsp. baking powder
8 qts. pecans

Cook together sugar and water. Cool. Add 4 cups flour, cinnamon, nutmeg, cloves, and allspice. Set aside.

Boil together in very large soup pot, molasses and soda. When boiling, add shortening. Stir until melted. Remove from stove. Combine syrup and flour mixture. Add 12 cups flour, baking powder, and pecans. Place in large container, sprinkle flour over top, cover with cup towel and allow to set 3 days.

Roll on floured board. Cut in desired shapes (I cut mine in 3 or 4 inch pieces). Bake on greased cookie sheet at 350 degrees for 10 to 12 minutes. Store in a very large airtight tin (the kind used for storing Christmas decorations). Best if made 3 to 6 weeks before serving.

NOTE: This is an old family recipe of my Great Grandmother's. One of a kind and very unusual. Mama Schaefer usually made her cookies in October and brought them out at Christmas time. Yummy "dunked" in a cup of hot coffee.