Categories: Cookies, Desserts 
      Yield: 48 cookies 
  
    3/4 c  Lard 
    3/4 c  Sugar 
    3/4 c  Mild molasses 
    3/4 c  Sour cream 
  4 1/2 c  Sifted all-purpose flour 
      2 ts Baking soda 
      2 ts Cinnamon 
  1 1/2 ts Salt 
      1 ts Ginger 
  
  Cream lard and sugar together. Add molasses and cream, then the eggs. Stir 
  in the sifted dry ingredients. Dough will be soft. Chill in refrigerator 
  overnight. Use half of dough at a time. Roll out lightly, 1/4-inch thick on 
  a floured cloth. Cut rounds of 2 1/2 to 3 inches. Place on greased cookie 
  sheets and bake 15 to 20 minutes. 
  Source: The Chatelaine Cookbook 
  :          by Elaine Collett 
  From the collection of K. Deck