8 cups sifted all-purpose flour, divided
4 tsp. baking soda
1/4 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
3 cups molasses
1 cup lard, melted
1/2 cup (1 stick) butter, melted
10 tbsp. boiling water

Sift flour once, measure 4 cups. Add baking soda, salt and spices, sift together 3 times.

Combine molasses, melted shortenings and boiling water. Add 4 cups flour; blend well. Add remaining 4 cups flour gradually, beating well after each addition.

Refrigerate dough at least 1 hour. Turn onto lightly floured board; roll to 1/4-inch thick. Cut with large floured cookie cutter; sprinkle with sugar.

Bake at 425°F for 15 minutes.

Makes 5 dozen cookies.

Submitted by: Kristi Caldwell