Rolled and Sliced Cookies
- 1 cup land
- 1 cup sugar
- 2 cups molasses
- 1 (8 ounce) carton commercial sour cream
- 1 1/2 teaspoons baking soda
- Dash and salkt
- 1 1/s teaspoons ground cinnamon
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cloves
- 1 cup chopped pecans
- 7 cups all-purpose flour
Cream lard in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add molasses, sour cream, soda, salt, and spices; beat well. Stir in pecans. Add flour to form a stiff dough. Divide dough into fourths; cover and chill overnight.
Roll one portion of dough to 1/4 inch thickness on a lightly floured surface; keep remaining dough chilled until ready to use. Cut with a half-moon cutter. Place 2 inches apart on lightly greased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove to wire racks to cool. Repeat procedure with remaining dough. Store in airtight containers.
Yield: about 15 dozen.