Oxmoor House
about 15 dozen


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1 cup lard
1 cup sugar
2 cups molasses
1 (8-ounce) carton commercial sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
1 1/2 teaspoons baking soda
Dash of salt
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, spices, soda, and salt; beat well. Stir in pecans. Add flour to form a stiff dough. Divide into 4 equal portions. Cover and chill overnight.

Roll one portion of dough to 1/2-inch thickness on a lightly floured surface; keep remaining dough chilled until ready to use. Cut with a half-moon cutter. Place on lightly greased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove from cookie sheets, and cool completely on wire racks. Repeat procedure with remaining dough.

Created date

February 2010