Ginger Snaps

1 cup sorghum molasses
1/2 cup butter and lard mixed
3 1/4 cups flour
2 tsp. ginger
1/8 tsp. soda
2 tsp. baking powder
1 tsp. salt

Boil sorghum one minute, remove from fire and add shortening. Allow to cool to lukewarm, then add sifted dry ingredients. Roll dough on floured board as thin as can be handled. Cut and bake in moderately hot oven.