Ingredients

This recipe makes an enormous quantity of cookies--up to 8
pounds. Read through all the instructions before attempting it.

1 quart unsulfured molasses
1 pound light brown sugar
12 oz (3/4 lb) lard
4 oz (1 stick) margarine
About 4 pounds all-purpose flour
4 tablespoons fresh ground cloves
4 tablespoons fresh cinnamon
2 tablespoons fresh ground ginger

3 level tablespoons baking soda
1 teaspoon salt

Directions

Melt the margarine and lard together and set
aside to cool to lukewarm.

Put the molasses in a very large and heavy smooth-bottomed pot. Stir in the cloves,
cinnamon, ginger, and the brown sugar. Turn to medium-high and start stir with a wooden
spoon until the mixture is warm, the sugar has dissolved, and all the spices are
incorporated, 5 to 10 minutes. Do NOT bring it to a boil.

Put the salt and soda in a cup or small bowl and mix it with about 3 tablespoons flour in
a cup. Add that to the molasses mixture. Stir until completely dissolved, mashing any
particles of soda against the side of the pot so that every bit is incorporated.

Pour in the cooled margarine and lard, and beat with a wooden spoon until completely
blended. Allow the whole mixture to cool before adding the flour, or the dough will absorb
more flour. Add about one-third of the flour mixture and stir well with a wooden spoon.

Add the second third of flour and continue to mix.

Take the remaining third of flour and sprinkle a work surface thickly with some of it.
Scrape all the dough out onto the floured surface, and begin to knead, flouring your hands
frequently while you incorporate the remaining flour.

When the dough has become stiff and firm and far less sticky, roll it into a long tube and
cut it into eight pieces, which will weigh roughly one pound each. Shape each ball into a
disk, slapping the surface with your hands to smooth it (you'll see the lard rise to the
surface, making each disk kind of shiny).

Put four disks of dough in each of two large plastic bags and seal. Allow to sit overnight
on the countertop. The dough will swell some and the spice flavors will mellow and blend.
When you're ready to bake, preheat the oven to 250 degrees F. Cover a pastry or rolling
board (or a square piece of plywood) with bleached muslin that's been washed several
times, tacking it tightly around the edges. Flour the muslin and rub the flour into the

cloth to coat it deeply. Roll the cookies as thin as possible, 1/16 to 1/32 of an inch.
Cut with any cookie cutter you like, using tiny cutters such as hearts or circles to cut
out little cookies in the spaces between larger cookies. (You can also gather the scraps
and reroll, but these cookies won't be as tender.)

Lift the cookies onto an ungreased baking sheet and bake for 10 minutes. Watch them, and
don't let the cookies brown around the edges. Allow to cool on the pan for several
minutes before lifting them onto cooling racks. As soon as they're completely cool, pack
and store in an airtight container. If you're using cookie tins, seal the lid of the tin
with masking tape. Any air creeping in will cause the cookies to soften.