How To make Lard Cookies
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COWPOKES' COOKBOOK ACE REID:
1 c Lard
1/2 c Sugar
1 c Buttermilk
1/2 ts Baking soda
1 t Salt
1 t Nutmeg
1 Heaping teaspoon baking
-powder 3 c Flour (or enough flour to
-make a soft dough which -will -hold together for -rolling)
Melt lard; then cool until lukewarm. Sift all dry ingredients together. Add lard to dry ingredients. Add buttermilk. Mix well. Roll dough to 1/2 inch thickness on floured board. Cut large round cookies. Cook until brown, about 12 minutes. Recipe from Bob Totten "This recipe has been handed down three generations. Grandma Totten said that the "new" shortenings just didn't work as well as lard - besides lard's cheaper" Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber Posted on GEnie Food & Wine RT Oct 04, 1993 by COOKIE-LADY [Cookie] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
How To make Lard Cookies's Videos
How to make almond cookie with lard. 杏仁奶香味饼干
Easy Cut Out Sugar Cookies | Just 5 INGREDIENTS! | No Spread Sugar Cookie Recipe
Easy No Spread Cut Out Sugar Cookies | Just 5 INGREDIENTS!
:: Cook Me Food ::
These sugar cookies are buttery and tender-crisp. They are made for cutting out into shapes as they hold their shape very well when baking. The dough is super easy to roll out and cut – and you only need just 5 basic ingredients. The cookies won’t puff up, so they are perfect for icing and decorating as you please. They are wonderful to serve plain too. NO SPREAD. NO PUFF. JUST 5 INGREDIENTS!
You'll need:
• 1 cup (225g) salted butter (room temperature)
• 1 1/2 cup (180g) powdered sugar/icing sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 3 1/4 cup (422g) all-purpose flour
Cool completely. Serve. Enjoy!
:: HELPFUL HINTS ::
* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.
* Bake thinner or smaller cookies for 8-10 minutes.
* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.
:: MORE SUGAR COOKIE RECIPES ::
* No Spread Cut Out Chocolate Sugar Cookies | Only 5 Ingredients!
* Cut Out Shortbread Cookies | Only 5 Ingredients!
* Soft Chocolate Sugar Cookies
* Classic Soft and Chewy Sugar Cookies | Only 5 Ingredients!
Happy baking!
Thanks for watching!
Lard Biscuits made by Lovely with Lard at Sobremesa Farm Kitchen
An easy recipe that can be done super quick!
(Side note: please bare with the filming I was new to editing when I filmed and didn’t know how to edit noise out. You can hear my dogs playing in the background)
2 cups All purpose flour
1 tsp salt
1 tbsp sugar
1 tbsp baking powder
6 tbsp Cold lard (or cubed butter)
3/4 cup whole milk
Combined all dry ingredients
Using pastry cutter, cut in lard to dry ingredients. Do this till lard resembles small gravel.
Make a well and add milk. Gently fold into dry ingredients. Once mostly incorporated use hands and gently knead dough to get the last little bit incorporated. Place on work space and flatten out with hand, fold in half, quarter turn and repeat process 4-5 times.
Lightly flour surface and press dough out with hands till it’s about 1/2 in thick.
Cut out and place on cookie sheet that’s not greased.
Place in a oven at 425 and back for 10-12 min.
Southern Peanut Butter Cookies recipe with Lard
This was my mom’s recipe and sorry it isn’t written down but I used to help her make them over 30 years ago , but I remember it well . Hope you enjoy them and make sure to subscribe to channel . The recipe is 1 cup peanut butter and if you have self rising flour use it instead of all purpose so you don’t have to add baking powder. Start with 1 and 1/2 cups of flour and add more it they are not thick enough , 2 medium eggs , 1 cup white sugar and 1/2 cup brown sugar but you can cut the sugar down a 1/2 cup on white sugar if you don’t like sweet cookies , also one cup of lard . When mixing if the batter is real sticky and sticking to spoon add alittle more flour but start with 1 1/2 cup first before adding any but no more than 2 cups or they will be really dry . Oven on 325 middle rack .
【CC】Easy Baked Chinese traditional Biscuits with Lard | Hip Top Son | Crunchy Walnut/Sesame Cookies
Tips:
1. Do not over-mix your dough,
Do not knead your dough,
Do not roll your dough.
2. Use a double-layer baking pan to prevent the bottom
of the cookies from burning.
Lard 90g
Cake flour 1.25cup / 160g
Baking powder 1/4tsp/1g
Baking soda 1/2tsp / 2.5g
Egg 25g
Icing suger 80g
Sesame seeds or chopped walnuts 2g (optional )
32cmX45cm Baking pan,
16 (22g) Biscuits
Bake for 20 minutes at preheated 180C/355F oven
注意事项:
1. 面团不要搅拌过度,不要揉面,更不要擀面。
2. 用双层烤盘以防饼干底部烤焦。
配方:
猪油 90g
低筋面粉 160g
泡打粉1g
苏打粉2g
鸡蛋半个25g
糖粉80g
黑芝麻或者核桃碎(可选)
32cmX45cm 烤盘可以做16(22g)个桃酥
烤箱预热180C,烤20分钟左右
GINGERBREAD COOKIES | gingerbread man recipe
Hello everyone! This is my favorite gingerbread recipe. The cookies are soft and very aromatic. Keeps soft for a long time when stored in a closed container.
INGREDIENTS:
150g honey
100g granulated sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves (optional)
2 tsp baking soda
130g unsalted butter (room temperature)
1 egg
400-450g flour
COOKING METHOD:
1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally.
2. Remove from heat and add baking soda, stir (the mixture will foam and increase).
3. Add butter gradually and stir. Add egg and stir.
4. Add sifted flour and knead the dough (I took a hand mixer with hook attachments). Form a ball.
5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour.
6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
7. Bake at 350F/175C for 10 minutes.
#cookiesrecipe #gingerbreadcookies #christmascookiesrecipe
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