This is Blair's take. The cookies remind me of Mrs Brownson's when I
was very young.
The instructions are my own...There really never were any but creaming
the sugar and lard and refrigerating it. Temperature range was what she
gave me, but 350F should do.
Maudie Belle’s Gingerbread Cookies
½ c Briar Rabbit Molasses
3 c plain flour
1 ½ t
½ t salt
3 heaping t ginger
¼ t cloves
Cream sugar and lard. Mix in molasses. In a separate bowl,
combine and wisk all dry ingredients. Add dry ingredients and
buttermilk to lard/sugar mixture alternately. Mixture will be thick and
tough to mix. Scrape bowl once or twice during mixing taking care to
incorporate any dry ingredients at the bottom or around sides. You may
have to knead a bit by hand if too tough to mix in order to ensure all
ingredients are well incorporated. Handles better if
refrigerated. Roll out and cut w/ cutters. Bake 10 minutes
w/aluminum foil on cookie sheets 325-375 degrees.