Ginger Molasses Snaps (aka Lardsnaps)

   1/2 c. plus 2 tablespoons lard
   1 c. sugar
   1 large egg
   1/4 c. molasses
   2 c. flour
   2 tsp. baking soda
   1/4 tsp. salt
   1/4 tsp. cayenne pepper
   1 T. ground cinnamon
   1 T. ground ginger
   1/2 T. cloves
   1/4 tsp. grated nutmeg -- fresh if possible

   In large bowl, cream the lard with the sugar; add the eggs and molasses and
   blend well. In a separate bowl, sift together the flour, baking soda, salt
   and spices. Beat them into the molasses mixture. Cover the dough with plastic
   wrap and chill for an hour or overnight. Preheat the oven to 375. Roll dough
   into one-inch balls. Roll dough in crystal sugar or granulated sugar. Place 2
   inches apart. Bake for 10 to 12 minutes or until the outsides of the cookies
   are crackly looking. Makes 2 1/2 dozen cookies.