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Cream lard in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add molasses, sour cream, spices, soda, and salt; beat well. Stir in pecans. Add flour to form a stiff dough. Divide into 4 equal portions. Cover and chill overnight. Roll one portion of dough to 1/2-inch thickness on a lightly floured surface; keep remaining dough chilled until ready to use. Cut with a half-moon cutter. Place on lightly greased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove from cookie sheets, and cool completely on wire racks. Repeat procedure with remaining dough.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Store half avocado — prevents browning, airtight seal
The definitive food science reference — covers every culinary technique
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon