Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or baking mats.

In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, cloves, nutmeg, and ginger; set aside.

In a large bowl, cream the butter, sugar, bacon grease, and vanilla until fluffy and light in color. Whisk in the eggs one at a time. Slowly add in the flour mixture, beat until combined.

Use a small ice cream scoop, scraping any extra on the side of the bowl. Drop the cookies onto the lined baking sheet, place 2 ½ inches apart. Bake for 10-12 minutes. Remove from oven and place three cinnamon candy buttons down the center of each cookie, when they come out of the oven.

Use a spatula and place the cookies onto a wire rack, let cool.

Lacy Raisin Wafers, 1958

Ingredients

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