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1
1. Whisk together 2 1/4 C flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
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2
2. Cream lard, butter, and brown sugar. Add egg, chopped ginger, hot sauce and molasses, beating until combined. Mix in 2 1/4 C flour mixture until combined. Keep gradually adding additional 1/4 cup flour until mixture is thick and almost too stiff to work.
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3
Preheat oven to 375u00b0F.
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4
Roll 1 heaping teaspoon of dough into a 1-inch ball, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
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5
Bake cookies, (and if on two rack switching position of sheets halfway through baking), until cookies show deep cracks on top, 9 to 11 minutes total, then cool on sheets 1 minute. Cookies will be very soft when first removed from sheet but will harden. Resist temptation to leave in longer unless you want a hard cookie instead of a chewy one. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
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6
If you can keep them around long enough they can be stored layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks.
