Moravian Christmas Cookies

12 tbsp (180 ml) butter, softened
12 tbsp (180 ml) lard, softened
2 cups (1/2 liter) firmly packed light brown sugar
about 15 cups (3 3/4 liters) flour
1 tbsp (15 ml) ground mace
2 tbsp (30 ml) ground cloves
2 tbsp (30 ml) ground cinnamon
4 cups (1 liter) molasses, warmed
2 tbsp (30 ml) grated lemon peel
3/4 cup (175 ml) brandy
2 tbsp (30 ml) baking soda
1/4 cup (60 ml) milk

In a large bowl, mix together the butter and lard, and cream them with the sugar. Add the flour to the bowl. Mix the mace, cloves, and cinnamon with the molasses and add to the bowl. Mix all together, using your hands. Add the lemon peel and brandy. Dissolve the baking soda in the milk and add to the dough. The dough should be stiff, but pliable. If necessary, add more flour. Roll the dough about 1/8 inch (3 mm) thick and cut into shapes of stars, crescents, animals, etc. Bake on buttered baking sheets in a preheated 350F (180C) oven for 10 to 12 minutes, or until crisp and well browned.

Be forewarned, this recipe makes about 200 kazillion cookies. These cookies are supposed to be rolled out paper thin. I rolled them out much thicker, like gingerbread (and it still made 200 kazillion). But they are excellent.