¾ cup finely ground walnuts, pulverized in a blender or with a nut grinder or mortar and pestle
2 to 2½ cups all-purpose flour
¼ cup confectioners' sugar
How To Cook:
1. Preheat the oven to 350°. In a deep bowl, combine the melted and cooled lard, the yoghurt, sugar, baking soda and egg yolk. Beat vigorously with a wooden spoon until the ingredients are well mixed.
2. Stir in the walnuts, then sift in 2 cups of the flour, about ¼ cup at a time,beating well after each addition.
3. The dough should be just firm enough to be gathered into a compact ball. If it is too soft beat in up to ¼ cup more of flour a tablespoon at a time.
4. To shape each cookie, pinch off 1 rounded teaspoon of dough and, on a heavily floured surface, with the palm of your hand, roll it into a ball about 1 inch in diameter.
5. Arrange the cookies about 1 inch apart on two large ungreased baking sheets. Bake in the middle of the oven for about 25 minutes, or until the cookies are delicately browned. With a metal spatula, transfer the cookies to wire cake racks to cool.
6. Sprinkle lightly with the confectioners' sugar just before serving. The lard cookies will keep at least a week if stored in tightly covered containers.
