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What You Need:
(Serving Size: about 4 dozen cookies)
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½ cup lard, melted and cooled
½ cup unflavored yoghurt
½ cup sugar
½ teaspoon baking soda
1 egg yolk
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
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Translate this recipe:
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| How To Cook: |
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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.
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2. Stir in the walnuts, then sift in 2 cups of the flour, about ¼ cup at a time,beating well after each addition.
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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.
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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.
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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.
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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.
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