Leaf Lard Ginger Cookies
Ginger cookies made with leaf lard.
Servings 30
Ingredients
- ½ cup plus 2 tablespoons leaf lard room temperature
- 1 cup granulated sugar
- 1 large egg
- ¼ cup light molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ tablespoon ground cloves
- ¼ teaspoon freshly ground nutmeg
- Sugar for dusting large crystal if possible
Instructions
- In a large mixing bowl using an electric mixer, beat the lard and sugar until creamy. Add the egg and molasses and continue beating until light and fluffy.
- Mix the flour, soda, salt and spices together in another bowl, then gradually stir into the lard mixture to form a soft, easy-to-work-with dough. Chill the dough for 1 hour or until ready to use.
- Shape the dough into 1 inch balls. At this point you can chill the shaped balls overnight or go ahead and bake.
- Roll the dough balls in sugar and arrange on baking sheets spacing 2 inches apart. Bake at 350 degrees F. for 12 to 15 minutes or until cookies appear set. Remove from baking sheets and let cool completely.
Notes
This recipe was adapted from one of my favorite little cookbooks, Beat That! by Ann Hodgman. Hodgman makes a double batch and bakes her cookies at 375, but I've found my cookies have a more evenly crisp texture when I bake them at 350.