sifted all purpose flour
Cream lard and sugar together.
Add molasses and cream, then the eggs.
Stir in the sifted dry ingredients.
Chill in refrigerator overnight.
Use half of dough at a time.
Roll out lightly, 1/4-inch thick on a floured cloth.
Cut rounds of 2 1/2 to 3 inches.
Place on greased cookie sheets and bake 15 to 20 minutes.