Shortbread cookies made with fat. Chocolate shortbread cookies with lard. Step-by-step recipe with photos. Recipe for lard cookies with sweets

Ingredients:

1 glass of kefir or sour milk,

1 glass of melted butter pork fat(smaltsa),

1 cup of sugar,

1 teaspoon of baking soda, quenched with vinegar.

Preparation:

Melt the pork fat, add sugar and stir. At the same time, the lard will cool a little and you can add eggs. We also add soda, slaked with vinegar, and then flour and knead the dough, not very stiff.

And now we take an object such as a rolling pin, I think it is familiar to all housewives and there is no need to explain what it is. The dough must be rolled out with this very rolling pin into a layer about 7-8 millimeters thick, or even a centimeter thick.

And, using a knife or a special wheel, cut the dough into diamonds. You can have any shape, but when I was a kid, the shortcakes were diamond-shaped.

Well, then it’s quite simple - place the shortcakes on a baking sheet greased with any fat and bake until the desired result. If you like it redder, keep it a little longer, but if you like it white and soft, take it out until the dough is baked.

2016-11-12

Date: 11/12/2016

Tags:

Hello my dear readers! The piercingly bright sky and morning frost hint that it’s time to get out of the bins of your memory winter recipes. This is how a person is designed, that the anticipation of a holiday is better for him than the holiday itself. New Year and Christmas are still quite far away, but I’m already thinking that I will bake and cook. Among the string of sweets there will certainly be lard cookies.

I feel that many are surprised: “How can you make cookies?” Most often the dough is kneaded butter or margarine (which I don’t like and haven’t used for a long time). In the Hungarian, Austrian, and Czech confectionery traditions, the use of rendered pork fat is the norm. Not only cookies are prepared with lard, but also all kinds of bagels (kifliki, recipes can be found), buns, rolls from yeast dough, a magnificent puff pastry and even a famous one (not according to kashrut, sorry, Jewish friends, but they also bake with pork lard)!

Today I will present you a recipe for cooking shortcrust pastry with lard from my old Hungarian cookbook. There it is listed as linzer tészta recept (dough recipe from Linz). It makes wonderful homemade shortbread Christmas cookies.

Lard cookies: an old Hungarian recipe with photos

Ingredients How to cook

My comments

If desired, the ingredients can be enriched orange zest, a tiny pinch of cinnamon.
Some of the flour is sometimes replaced with ground hazelnuts, almonds or walnuts.
By adding a little more sour cream you can do without eggs completely.
Sometimes cookies without a hole are made with cocoa (they replace part of the flour with it).
The ideal ratio of flour, fat and sugar for Linzer is 3:2:1.
For the filling, take any jam or marmalade you like. I love most with apricot jam or jam.
If you make cookies with a through hole, you can thread a beautiful satin ribbon through it and use it as a Christmas tree decoration.

So, I wrote a recipe for my favorite cookies and immediately imagined a burning fireplace, a Christmas tree, crunchy snow and sledding. But we still have slush with endless rains and no better weather is promised for the near future.

Soon ours is waiting very popular recipe shortbread cookies through a meat grinder, including lard. Do not miss!

This year I decided to make the cookies ahead of time, in small batches and in larger quantities. It sells out with a bang during the long winter holidays. One catch - how to preserve it so that the household doesn’t destroy it before the holidays? My husband advises me to bake constantly until the New Year. “Perhaps there will be something left!” he sums up philosophically.

I present to your attention a wonderful recipe. homemade baked goods. Homemade cookies mixed with lard, it turns out crumbly and very tasty. Perfect with a cup of tea or strong coffee. I bake it very often. Whenever my family calls for something sweet, this is one of my go-to cookie recipes.

Ingredients

To make lard cookies 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 lard to the sifted flour and rub with quick movements with your hands so that the fat does not have time to melt. You should get crumbs to which you need to add sour cream and knead soft dough.

Gather the dough into a ball and wrap it in cling film, place in the freezer for 20 minutes.

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

Preheat the oven to 180 degrees. Using cookie cutters, cut out shapes from the rolled out dough. Place the cookies on a baking sheet lined with parchment and place in a preheated oven for 25-30 minutes. Roll hot cookies in powdered sugar on all sides.

Lard cookies turn out crumbly and very tasty.

Mothers and grandmothers pass on old recipes, tested by several generations, to their daughters and granddaughters, who happily cook according to them for their children. Grandma's recipe delicious cookies can decorate any holiday and cheer up the whole family.

Grandma's Cookies Ingredients

eggs - 5 pcs.;
sugar - 200 g (full glass);
rendered fat from lard - 300 g (5-6 heaped tablespoons);
flour - 300-350 g (from 2 to 3 glasses, as much as the dough takes);
vanilla sugar - 5 g (1 sachet);
food ammonium - 10 g (2 teaspoons);
chicken egg for greasing cookies;
any fat for greasing the baking sheet.

Preparation

Beat the eggs, add sugar to the resulting foam and beat the mixture again.

Add ammonium to the mixture and stir until it is completely dissolved.

Cover the eggs with a lid and put them in the refrigerator for 5-6 hours.

Mix the fat with 3-4 tablespoons of flour, add eggs into it, mix and little by little, constantly stirring, add the rest of the flour. The dough should be soft and tender, thick but not tight.

Roll out the dough on the table and cut out cookies from it with a mold or glass.

Break the egg for brushing into a saucer, and pour sugar for sprinkling into another saucer.

Grease the baking tray well. Before placing each cookie on a baking sheet, you need to grease it with an egg and then sprinkle it with sugar or even dip it in it.

Place the baking sheet in the oven, turn it on medium heat and bake the cookies for half an hour. The finished cookies have a pleasant light brown color.

Ingredients

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

Preparation

Beat the eggs, gradually adding sugar.

Melt the lard a little, let it cool and pour into the eggs.

Add cookie powder and flour, knead into an elastic and soft dough. If desired, you can add vanillin, cinnamon, raisins or dried apricots.

Place the dough in the refrigerator for half an hour (optional).

Roll out the dough, form cookies from it, fill with dates or any jam.

Bake cookies in the oven at 120 degrees for about 20-30 minutes.

Ingredients

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

Preparation

Separate the yolks from the whites.

Beat the yolks with lemon juice, cinnamon and sugar.

Add goose fat and flour to the mixture, mix thoroughly until batter. The recipe for Passover cookies allows you to use crushed matzo (matzemel) for its preparation rather than flour.

Leave the dough to rest for an hour. Beat the egg whites and salt until they form a stiff white foam and add them to the batter.

In a separate pan, bring the frying fat to a boil and fry the cookies in it, carefully lowering them into the boiling fat using a spoon.

When the cookies are browned, take them out and immediately sprinkle with cinnamon and sugar or powdered sugar. You can top the cookies with icing or chocolate.

Easter cookies are served hot.

Ingredients

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

Preparation

Mix flour with sugar, add salt, vanillin, zest and mix again.

Cool the fat, cut into small cubes and add to the flour.

Grind the mixture until it turns into bread crumbs.

Add water and quickly knead the dough with smooth movements.

Shape the dough into a log, wrap it in film and put it in the refrigerator for half an hour.

Roll out the dough into a crust, cut out cookies with a glass, shot glass or cookie cutters and place them on a baking sheet (this recipe allows you to avoid greasing the baking sheet).

Heat the oven to 180-200 degrees and bake the cookies.

If you use “grandmother’s” secret to prepare the dough and completely replace margarine with lard, the cookies will turn out not only appetizingly crispy, but also very tasty and literally melt in your mouth;
The kitchen should be cool while preparing the dough in fat. In this case, the fat should not be very frozen, and if the recipe contains any liquids, they should be warm;
If a recipe requires grinding fat into flour, then this must be done until the mass resembles bread crumbs in appearance.

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

The basis of the most delicious cookies is proportions. It is best if there is approximately half as much fat as flour;
experienced chefs recommend changing the recipe so that equal amounts of fat and butter (or fat and margarine) are 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 begin to melt and the cookies do not lose their tenderness and softness;
if you add sugar to the dough instead powdered sugar, then the finished products will be even more crumbly;
if the recipe recommends putting the dough in the refrigerator, and the hostess has no time left before the guests arrive, you can ignore this advice, but then the dough will roll out worse;
Culinary rules advise rolling out the dough from the center to the edges. You need to move the rolling pin lightly and at the same time gradually turn the dough over, sprinkling it with a thin layer of flour;
To ensure that the fat-based cookie dough bakes well, it is best to roll it out to a thickness of 4-8 mm;
if cookies are baked in special molds, they must be greased with butter to make the finished cookies easier to take out;
cooled cookies can be glued together in pairs using chocolate or nut cream, jam, condensed milk or marmalade. You can even bake shortcakes from shortcrust pastry and, using various frostings, assemble them into a pie or cake, and decorate the top with berries or cream;
It is best to store cookies in fat in a plastic bag so that they do not go stale.

for the dough you can use both lard bought in a store and fat rendered from lard at home;
old lard may not have a very pleasant taste. It can be removed by adding more vanillin or essence 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 cottage cheese;

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

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

Mothers and grandmothers pass on old recipes, tested by several generations, to their daughters and granddaughters, who happily cook according to them for their children. Grandma’s recipe for delicious cookies can brighten up any holiday and cheer up the whole family.

Grandma's Cookies Ingredients

eggs - 5 pcs.;
sugar - 200 g (full glass);
rendered fat from lard - 300 g (5-6 heaped tablespoons);
flour - 300-350 g (from 2 to 3 glasses, as much as the dough takes);
vanilla sugar - 5 g (1 sachet);
food ammonium - 10 g (2 teaspoons);
chicken egg for greasing cookies;
any fat for greasing the baking sheet.