Lard is rendered lard, pure lard, without any additives. The lard for baking should be white and fresh, then it does not give the baked goods any foreign taste and smell. Less pork fat should be added to the dough than butter, but like any shortbread cookie, this cookie is very fatty and high in calories.

Preparation:

We take 100 grams of cold lard (from the refrigerator). Mix 200 grams of sifted flour with baking powder.

Add 200 grams of flour to the lard and first mix with a fork, and then grind it into crumbs with your hands.

Then add 100 grams of sugar, salt, vanilla sugar and mix everything. Add the coconut flakes. You can replace the shavings with chopped nuts. You can put less sugar, or bake the cookies salty.

Add cold milk and knead the dough. Gradually add the rest of the flour (about 50 grams) until the dough is smooth. Put the finished dough in a bag and send it to the refrigerator for 1 hour.

Roll out the dough from the refrigerator in small pieces about 0.5 cm thick and cut out the cookies. You can cut it with a glass, a knife, cookie cutters. This time I used a cheese slicer and the edges of the cookies turned out to be wavy. Part of the dough that you are not working with should be kept in the refrigerator.

Ingredients

• flour - 200 gr;
• water - 36 g (2 tablespoons);
• rendered fat - 100 gr;
• lemon peel, vanillin, salt, sugar - to taste.

Preparation

1. Mix flour and sugar, add salt, vanillin, zest and mix again.
2. Cool the fat, cut into small cubes and add to the flour.
3. Grind the mass so that it turns into a kind of bread crumbs.
4. Add water and quickly knead the dough with smooth movements.
5. Give the dough the shape of a "kolobok", wrap in foil and put in the refrigerator for half an hour.
6. Roll out the dough into a crust, cut out the cookies with a glass, glass or cookie cutters and place them on the baking sheet (this recipe allows you not to grease the baking sheet with fat).
7. Heat the oven to 180-200 degrees and bake the cookies.

• If you use the “grandmother's” secret for making the dough and completely replace margarine with lard, then the cookie will turn out not only appetizingly crispy, but also very tasty and literally melting in your mouth;
• keep the kitchen cool while preparing the fat dough. In this case, the fat should not be very frozen, and if the recipe contains any liquids, then they should be warm;
• if the recipe requires you to grind the fat with flour, then this should be done until the mass resembles bread crumbs in appearance.

In the process of mixing, the fat will envelop the particles of flour and the gluten contained in it, will not give the dough elasticity and firmness, combining with moisture. If you follow this rule, then the dough will turn out to be soft and crumbly.

• the most delicious biscuits are based on proportions. It is best if the fat is about half that of flour;
• experienced chefs recommend changing the recipe so that an equal amount of fat and butter (or fat and margarine) is added to the dough;
• It is best to knead shortbread dough with your hands and knead it not for long, but consistently so that the fat does not start to melt, and the cookies do not lose their tenderness and softness;
• if you add powdered sugar to the dough instead of sugar, then the finished products will be even more crumbly;
• if the recipe recommends putting the dough in the refrigerator, and the hostess does not have time before the guests arrive, you can neglect this advice, but then the dough will roll out worse;
• culinary rules advise to roll out the dough in the direction from the center to the edges. You need to move the rolling pin easily and at the same time gradually turn the dough, sprinkling it with a thin layer of flour;
• in order for the cookie dough to bake well, it is best to roll it out to a thickness of 4-8 mm;
• if the cookies are baked in special tins, they must be oiled so that the finished cookies are easier to get out;
• cooled cookies can be glued in pairs using chocolate or nut cream, jam, condensed milk or jam. You can even bake cakes from shortcrust pastry and, using different smears, collect a pie or cake from them, and decorate with berries or cream on top;
• It is best to store cookies with fat in a plastic bag so that they do not get stale.

• for the dough, you can use both lard bought in a store and fat melted from lard at home;
• old lard may not taste very good. It can be removed by adding more vanillin or essences with a pronounced aroma to the dough;
• instead of fat, you can take homemade cottage cheese. There should be as few lumps as possible in the curd;

• if the recipe for fat cookies contains any liquid, it can always be replaced with sour cream;
• you can add cinnamon, nuts or raisins to the dough, and if you wish, you can divide the dough into parts and bake cookies with different additives;
• ready-made pastries should be carefully poured onto a towel and allowed to cool: when hot, these cookies are too fragile and brittle;

Cookies baked according to grandma's recipes always turn out delicious and aromatic. Such a treat cannot be compared to store-bought baked goods. These soft and crumbly cookies can be served with tea or coffee at any time of the day, and all family members willingly take them with them to work or school.

I bring to your attention a wonderful recipe for homemade pastries. Homemade cookies, mixed with lard, are crumbly and very tasty. Perfect with a cup of tea or strong coffee. I bake it very often. When my family calls for something sweet, this recipe is one of my favorite cookie recipes.

Ingredients

To make cookies on lard you will need:

lard - 150 g;

sour cream - 3 tbsp. l. (with a slide);

wheat flour - 250 g;

powdered sugar - to taste.

Cooking steps

Add the lard to the sifted flour and, with quick movements, rub with your hands so that the fat does not have time to melt. You should get a crumb, in which you need to add sour cream and knead a soft dough.

Collect the dough into a ball and, wrapped in cling film, place in the freezer for 20 minutes.

Roll out the cooled dough between two sheets of parchment into a layer 0.5 cm thick.

Preheat the oven to 180 degrees. Cut figures out of the rolled dough using cookie cutters. Put the cookies on a baking sheet covered with parchment and put in a preheated oven for 25-30 minutes. Roll hot biscuits in powdered sugar on all sides.

Cookies on lard are crumbly and very tasty.

Everyone loves baked sweet cookies with their own hands. Its advantages in comparison with store-bought baked goods can be endlessly enumerated - this is both a unique taste, and a unique form, and a useful composition without chemical additives. There are especially many fans of shortbread cookies, which conquered the sweet tooth with their tenderness, crispy and crumbly structure. I propose to whip up shortbread lard cookies with chocolate flavor.

Lard is a fat that is melted from lard.

Many are accustomed to frying potatoes, cutlets, steaks, liver pancakes on it, making frying for borscht, and someone makes a spread out of it on bread with garlic. But it turns out that lard is quite suitable for making dessert baked goods such as sweet biscuits. Moreover, the hostesses used lard for baking several hundred years ago, long before the appearance of the notorious margarine. Of course, in Russia there was also butter, but they could only afford to knead dough on it in the mansion of the master.

As a result of the addition of pork fat baked goods are especially soft, crumbly, with a pleasant taste... An additional argument is that lard is inexpensive and natural compared to margarine, which is often found in supermarket shelves. And that means, in addition to the amazing taste, you will also get a healthy product.

In order not to spoil the dessert with an extraneous aftertaste, carefully choose interior fat for melting on the market. It should be fresh, without a musty smell. When heating, do not add black pepper, garlic and other spices to the lard - this is permissible only when you plan to cook main courses, but not dessert baked goods. To give our cookies a pleasant taste and aroma, I put cocoa powder in the dough. Alternatively, you can also add vanilla sugar, grated lemon zest.

Ingredients:

Recipe Information

• Type of dish: biscuits
• Cooking method: baking in the oven
• 40 minutes
• Nutritional value per 100 g:
  • Caloric value: 340 kcal

• pork lard - 5 tbsp. l.
• cocoa powder - 2 tbsp. l.
• granulated sugar - 0.5 cups
• egg - 1 pc.
• soda - 1 tsp.
• vinegar - 1 tbsp. l.
• wheat flour - 2 cups.

Preparation

On a note

1. You can decorate shortbread cookies not at the end, but at the stage of preparing the dough, before baking. For example, sprinkle poppy seeds or sesame seeds over the dough pieces and press lightly on the seeds with a rolling pin.
2. To get a new taste and aroma, you can add ground ginger, nutmeg, cinnamon, drops of confectionery glaze, chopped peanuts, raisins to the dough.
3. The dough made according to our recipe can be used to bake nuts in a special form.
4. In this recipe, half of the wheat flour can be substituted with corn flour. Thanks to this, the composition of the treat will contain less gluten, and the dough will acquire an additional crunch.

Old, proven by several generations, recipes from mothers and grandmothers are passed on to their daughters and granddaughters, who are happy to cook for their children using them. Grandma's recipe for delicious cookies can decorate any holiday and cheer up the whole family.

Grandma's cookies

Ingredients

• eggs - 5 pcs.;
• sugar - 200 gr (full glass);
• ghee from lard - 300 gr (5-6 tablespoons with a slide);
• flour - 300-350 gr (from 2 to 3 glasses, how much the dough will take);
• vanilla sugar - 5 g (1 sachet);
• food ammonium - 10 g (2 teaspoons);
• chicken egg for greasing cookies;
• any grease for greasing the baking sheet.

Preparation

1. Beat eggs, add sugar to the resulting foam and beat the mixture again.
2. Add ammonium to the mixture and stir until completely dissolved.
3. Cover the eggs with a lid and refrigerate for 5-6 hours.
4. Mix the fat with 3-4 tablespoons of flour, add eggs into it, mix and gradually, stirring constantly, add the rest of the flour. You should get a soft and tender, thick, but not tight dough.
5. Roll out a layer of dough on the table and cut cookies out of it with a mold or glass.
6. Break an egg for greasing in a saucer, and add sugar for sprinkling in another saucer.
7. Grease a baking sheet well. Before placing on a baking sheet, each cookie should be greased with an egg and then sprinkled with sugar or even dipped in it.
8. Place the baking sheet in the oven, turn it on on medium heat and bake the cookies for half an hour. The finished biscuit has a pleasant light brown color.

Ingredients

• sugar - 100 g (half a glass);
• flour - 320 gr (2 cups);
• cookie powder - 15 g (1.5 teaspoons);
• lard - 300 gr (5 tablespoons);
• egg - 1 pc.

Preparation

1. Beat eggs, gradually adding sugar to them.
2. Melt the lard a little, let it cool and pour into the eggs.
3. Add powder for cookies and flour, knead an elastic and soft dough. If desired, you can add vanillin, cinnamon, raisins or dried apricots.
4. Remove the dough for half an hour in the refrigerator (optional).
5. Roll out the dough, mold it into cookies, stuff with dates or any jam.
6. Bake the cookies in the oven at 120 degrees for about 20-30 minutes.

Ingredients

• eggs - 4 pcs.;
• sugar - 50 gr (2 tablespoons);
• lemon - 120 gr (1 pc.);
• rendered fat (best of all goose) - 40-50 g (tablespoon);
• icing sugar - 10 g (teaspoon);
• flour - 30 g (tablespoon);
• cinnamon - 16 g (2 teaspoons);
• ghee or vegetable oil for deep fat - 100 g (half a thin glass);
• salt - a pinch.

Preparation

1. Separate the yolks from the whites.
2. Beat the yolks with lemon juice, cinnamon and sugar.
3. Add goose fat and flour to the mixture, mix thoroughly to make a batter. The recipe for Easter cookies allows you to use not flour, but crushed matzo (matzemel) for its preparation.
4. Leave the dough to infuse for an hour. Beat the whites with salt until a cool white foam and add them to the present dough.
5. In a separate saucepan, bring the deep-fat fat to a boil and fry the cookies in it, gently dipping it into the boiling fat with a spoon.
6. When the cookies are browned, they must be removed and sprinkled immediately with cinnamon and sugar or powdered sugar. You can pour icing or chocolate over the cookies.
7. Easter cookies are served hot.

Ingredients

• flour - 200 gr;
• water - 36 g (2 tablespoons);
• rendered fat - 100 gr;
• lemon peel, vanillin, salt, sugar - to taste.

Preparation

1. Mix flour and sugar, add salt, vanillin, zest and mix again.
2. Cool the fat, cut into small cubes and add to the flour.
3. Grind the mass so that it turns into a kind of bread crumbs.
4. Add water and quickly knead the dough with smooth movements.
5. Give the dough the shape of a "kolobok", wrap in foil and put in the refrigerator for half an hour.
6. Roll out the dough into a crust, cut out the cookies with a glass, glass or cookie cutters and place them on the baking sheet (this recipe allows you not to grease the baking sheet with fat).
7. Heat the oven to 180-200 degrees and bake the cookies.

• If you use the “grandmother's” secret for making the dough and completely replace margarine with lard, then the cookie will turn out not only appetizingly crispy, but also very tasty and literally melting in your mouth;
• keep the kitchen cool while preparing the fat dough. In this case, the fat should not be very frozen, and if the recipe contains any liquids, then they should be warm;
• if the recipe requires you to grind the fat with flour, then this should be done until the mass resembles bread crumbs in appearance.

In the process of mixing, the fat will envelop the particles of flour and the gluten contained in it, will not give the dough elasticity and firmness, combining with moisture. If you follow this rule, then the dough will turn out to be soft and crumbly.

• the most delicious biscuits are based on proportions. It is best if the fat is about half that of flour;
• experienced chefs recommend changing the recipe so that an equal amount of fat and butter (or fat and margarine) is added to the dough;
• It is best to knead shortbread dough with your hands and knead it not for long, but consistently so that the fat does not start to melt, and the cookies do not lose their tenderness and softness;
• if you add powdered sugar to the dough instead of sugar, then the finished products will be even more crumbly;
• if the recipe recommends putting the dough in the refrigerator, and the hostess does not have time before the guests arrive, you can neglect this advice, but then the dough will roll out worse;
• culinary rules advise to roll out the dough in the direction from the center to the edges. You need to move the rolling pin easily and at the same time gradually turn the dough, sprinkling it with a thin layer of flour;
• in order for the cookie dough to bake well, it is best to roll it out to a thickness of 4-8 mm;
• if the cookies are baked in special tins, they must be oiled so that the finished cookies are easier to get out;
• cooled cookies can be glued in pairs using chocolate or nut cream, jam, condensed milk or jam. You can even bake cakes from shortcrust pastry and, using different smears, collect a pie or cake from them, and decorate with berries or cream on top;
• It is best to store cookies with fat in a plastic bag so that they do not get stale.

• for the dough, you can use both lard bought in a store and fat melted from lard at home;
• old lard may not taste very good. It can be removed by adding more vanillin or essences with a pronounced aroma to the dough;
• instead of fat, you can take homemade cottage cheese. There should be as few lumps as possible in the curd;

• if the recipe for fat cookies contains any liquid, it can always be replaced with sour cream;
• you can add cinnamon, nuts or raisins to the dough, and if you wish, you can divide the dough into parts and bake cookies with different additives;
• ready-made pastries should be carefully poured onto a towel and allowed to cool: when hot, these cookies are too fragile and brittle;

Cookies baked according to grandma's recipes always turn out delicious and aromatic. Such a treat cannot be compared to store-bought baked goods. These soft and crumbly cookies can be served with tea or coffee at any time of the day, and all family members willingly take them with them to work or school.