Cream together shortening with sugar. Mix in molasses, baking soda, salt, ginger, cinnamon, allspice and nutmeg. Mix in one-thrid of the flour; mix in half of the milk. Repeat once. Mix in remaining flour. Form into ball. Refrigerate dough for 4 hours.

On floured surface, roll out half of the dough to 1/4-inch thickness; cut into 2-1/2 inch rounds. Repeat with remaining dough.

Transfer to greased baking sheets; bake in 350F 180 °C oven for 15 minutes or until edges are golden brown. (Can be stored in airtight container for up to 1 week.)

billard, Grand Bruit, Newfoundland, Canada

Per Cookie: about 105 calories, 1 g protein, 4 g fat, 16 g carbohydrate [-=Pam=-] PA_Meadows@msn. Com