This recipe is at least 3 if not 4 generations old.  That would mean it is
over 100 years old and was originally made in a wood burning stove.  These
were Mike's favorite cookie growing up and Memaw knew that, always
have an 'extra' jar of them for me at the holiday's.

Ingredients:
1 quart Grandma's Molasses 2-12 oz. jars)
1 cup Crisco shortening (original recipe called for pure Lard)
1 cup granulated Sugar
1 cup Pecans, chopped fine
3 cups All-purpose Flour
2 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Cinnamon

Directions:
In a saucepan, heat the molasses until hot, stirring often.  When the molasses is
hot, add the remaining ingredients in the order listed.  The mixture will become
very hard to stir.  Remove and pour mixture into a large bowl.  Add more flour
until you can form the dough into rolls.  Sometimes, as much as 3-4 cups of flour
is needed, depending on the humidity.  On a floured counter top, make 'rolls'
of dough that are rectangular in shape approx.  2 1/2" x 2 ".  Wrap each roll in
waxed paper and lay on a cookie sheet.  Refrigerate overnight.

Remove waxed paper and slice cookies off roll approx. 1/4' or less.  Place on a
non-stick or lightly buttered regular cookie sheet pan and bake for 10-15 minutes
at 375 degrees.  Let rest 10 minutes until cooled.  Store in an airtight container and
if cookies become hard, add a slice of bread or apple to the jar.  This will soften them.