Shah Ginger Biscuits Recipe

1 cup molasses: 1/4 cup black strap and 3/4 cup table, if desired
1 cup brown sugar
1/2 cup lard plus 1/2 cup butter
1 cup milk
2 tsp ground ginger
2 eggs, slightly beaten
3 cups flour, sifted: 2 1/2 cups white plus 1/2 cup stone ground whole wheat

Sift ginger with the flour and set aside. Cream the lard and butter together, add the sugar and continue to beat. When light and creamy, add the molasses and mix well. Add the eggs one at a time, beating after each addition.
Add the flour and milk alternatively, for at least 12-14 separate additions.
Drop by level Tbsp on a lightly greased tray. Place 3 inches apart on all sides, the cookies flatten out and shouldn't touch. Bake in a hot oven, about 400-425F for 8-10 minutes, or until the edges turn dark brown. Note, the burn quickly.
Remove from oven and cool 3-4 minutes. Remove from tray and place on racks. Cook completely and place waxed paper between layers.
Store in air tight container in cool dry place. Cookies freeze well but must be kept separated. Allow to thaw 4-5 hours or overnight.