1 c. shortening (lard)
1 c. dark brown sugar
1 pt. dark molasses (16 oz.)
1 c. buttermilk
6 c. flour (approximately)
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. cream of tartar
1 tbsp. baking soda

Cream shortening and sugar. Add molasses slowly, stirring constantly. Mix spices with cream of tartar and add to mixture. Mix soda and buttermilk and make a fairly stiff dough by adding flour and milk alternately to the sugar and spices mixture. You may not need the entire six cups of flour. Refrigerate overnight, covered. Roll out at least 1/4-inch thick (the thicker the better), using as little flour as possible. Keep dough refrigerated when not rolling and cutting. Cut into cookies and brush with beaten egg.

Bake 10 to 12 minutes in preheated 350°F.