Home Product Ratings Lard cookies are delicious. Homemade lard cookies - a delicious dessert for tea! Delicious shortbreads on lard: a recipe for unusual cookies

Product Ratings

Lard cookies are delicious. Homemade lard cookies - a delicious dessert for tea! Delicious shortbreads on lard: a recipe for unusual cookies

Note:

Pork lard should be kept warm for some time before making cookie dough so that it becomes soft.

How to make shortbread cookies on lard:

Combine the raw egg with granulated sugar and cocoa powder, then beat vigorously with a whisk into a homogeneous mass. Gently fold the slightly melted lard into the resulting chocolate mixture. Add vanillin.

Sift the flour and add to the dough along with soda slaked in vinegar.

Knead the dough first with a spoon and then with your hands on a floured table. The finished dough will be unusually plastic and soft.

Roll it into a thin layer with a thickness of 0.5 to 1 cm, and then cut out curly cookies using special tools.

Distribute the cookies at some distance from each other on a baking sheet, and then put them in an oven preheated to 180 degrees for 25-30 minutes. It is not necessary to grease the baking sheet with oil, since the dough is very oily due to lard.

Allow the finished cookies to cool completely and serve. It is very tasty to eat it with warm milk.

Recipe for cookies through a meat grinder "Chrysanthemum"

Shortcrust pastry should be able to cook, perhaps, any housewife. There are a great many options for making pastries from this type of dough: grated pies, cakes, pastries, tartlets and much more. We will cook Chrysanthemum cookies, the recipe of which is known to our mothers and grandmothers.

Its peculiarity lies in the fact that ready dough passed through a meat grinder - this gives it a special shape. And this dough recipe is based on fat, and not on the usual margarine. It is fat / lard that helps the liver to become crumbly, tender.

Ingredients:

lard - 200 grams;
flour - about a kilogram;
butter or margarine - 200 grams;
eggs - 3-4 pcs.;
granulated sugar - 200 grams;
soda or baking powder - 1 tsp
a pinch of salt.

All ingredients can be reduced by half.

Cooking method:

Sift the flour beforehand and place in a deep container in which the dough will be kneaded. Chop the butter with a knife and put in flour, add lard. Mix everything well and add sugar, eggs and soda, which must be quenched with vinegar.

Knead the dough - it should turn out elastic, soft and not stick to your hands and the walls of the container.

Wrap the dough in cling film or a bag and place in the freezer for 15-20 minutes. This is necessary to keep it apart.

After the dough has lain enough in the cold, we take it out and pass it through a meat grinder.

It is advisable to use special nozzles for this, but you can skip through the usual ones.

Measure the desired length of cookies and place on a baking sheet lined with parchment. Each dough sausage can be rolled up in the form of a flower, in a circle - this will be a chrysanthemum.

Bake cookies for 25-30 minutes at 180C.

Sprinkle finished products with powdered sugar or cinnamon, serve with tea, cocoa or coffee. Bon Appetit!!!

Ingredients

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

Cooking

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

If you use the "grandmother's" secret to prepare the dough and completely replace margarine with lard, then the cookies will turn out not only appetizingly crispy, but also very tasty and literally melt in your mouth;
Keep the kitchen cool while preparing the fat test. 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 calls for grinding the fat with flour, then this must 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 elasticity, combining with moisture. If you follow this rule, then the dough will turn out soft and crumbly.

basis of delicious cookies are proportions. It is best if the fat is approximately half as much as the flour;
experienced chefs recommend changing the recipe so that equal amounts of fat and butter (or fat and margarine) are added to the dough;
shortbread dough it is most correct to knead with your hands and knead it not for a long time, but consistently, so that the fat does not begin to melt, and the cookies do not lose their tenderness and softness;
if powdered sugar is added 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 has no time left before the arrival of the guests, 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 over, sprinkling it with a thin layer of flour;
so that the dough for cookies on fat 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 oil to ready-made cookies it was easier to get;
cooled cookies can be glued in pairs with chocolate or nut cream, jam, condensed milk or jam. You can even bake shortcrust pastry cakes and, using different smears, assemble a pie or cake from them, and decorate with berries or cream on top;
it is best to store cookies on fat in a plastic bag so that they do not get stale.

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

if the cookie recipe for fat 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 by grandmother's recipes always turns out tasty and fragrant. Such a treat cannot be compared with store-bought pastries. These soft and crumbly cookies can be served with tea or coffee at any time of the day, and all family members are happy to take them with them to work or school.

Old, proven by several generations, mothers and grandmothers pass on recipes to their daughters and granddaughters, who are happy to cook them for their children. 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);
melted fat from bacon - 300 gr (5-6 tablespoons with a slide);
flour - 300-350 gr (from 2 to 3 cups, how much dough will take);
vanilla sugar - 5 gr (1 sachet);
food ammonium - 10 gr (2 teaspoons);
egg for greasing cookies;
any fat for greasing the baking sheet.

Cooking

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 in the refrigerator for 5-6 hours.
Mix fat with 3-4 tablespoons of flour, add eggs to it, mix and gradually, constantly stirring, add the rest of the flour. You should get a soft and tender, thick, but not tight dough.
Roll out a layer of dough on the table and cut out cookies from it with a cookie cutter or a glass.
Break the egg for lubrication in a saucer, and pour sugar into another saucer for sprinkling.
Grease the baking sheet well. Each cookie before laying on a baking sheet should be greased with an egg, and then sprinkled with sugar or even dipped in it.
Put the baking sheet in the oven, turn it on at medium heat and bake the cookies for half an hour. The finished cookie has a nice light brown color.

Ingredients

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

Cooking

Beat the eggs, gradually introducing sugar into them.
Melt the lard a little, let it cool and pour it into the eggs.
Add cookie powder and flour, knead elastic and soft dough. If desired, you can add vanilla, cinnamon, raisins or dried apricots.
Remove the dough for half an hour in the refrigerator (optional).
Roll out the dough, shape it into cookies, stuff with dates or any jam.
Bake 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.);
melted fat (best goose) - 40-50 gr (tablespoon);
powdered sugar - 10 gr (teaspoon);
flour - 30 gr (tablespoon);
cinnamon - 16 gr (2 teaspoons);
melted fat or vegetable oil for deep fat - 100 gr (half a thin glass);
salt - a pinch.

Cooking

Separate the yolks from the whites.
Whisk the yolks with lemon juice, cinnamon and sugar.
Add goose fat and flour to the mixture, mix thoroughly to make batter. Recipe Easter cookies allows you to use for its preparation not flour, but crushed matzah (matzemel).
Leave the dough to infuse for an hour. Beat egg whites with salt until stiff white foam and fold them into the batter.
In a separate saucepan, bring the deep-frying fat to a boil and fry the cookies in it, carefully lowering them into the boiling fat with a spoon.
When the cookies are browned, take them out and immediately sprinkle with cinnamon and sugar or powdered sugar. You can sprinkle cookies with icing or chocolate.
Easter cookies are served hot.

Ingredients

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

Cooking

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

If you use the "grandmother's" secret to prepare the dough and completely replace margarine with lard, then the cookies will turn out not only appetizingly crispy, but also very tasty and literally melt in your mouth;
Keep the kitchen cool while preparing the fat test. 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 calls for grinding the fat with flour, then this must 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 elasticity, combining with moisture. If you follow this rule, then the dough will turn out soft and crumbly.

The basis of the most delicious cookies is proportions. It is best if the fat is approximately half as much as the 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 most correct to knead shortbread dough with your hands and knead it not for a long time, but consistently, so that the fat does not begin to melt, and the cookies do not lose their tenderness and softness;
if powdered sugar is added 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 has no time left before the arrival of the guests, 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 over, sprinkling it with a thin layer of flour;
so that the dough for cookies on fat bakes well, it is best to roll it out to a thickness of 4-8 mm;
if the cookies will be baked in special molds, they must be lubricated with oil so that the finished cookies are easier to get;
cooled cookies can be glued in pairs with chocolate or nut cream, jam, condensed milk or jam. You can even bake cakes from shortcrust pastry and, using different smears, assemble a pie or cake out of them, and decorate with berries or cream on top;
it is best to store cookies on fat in a plastic bag so that they do not get stale.

for the test, you can use both store-bought lard and fat melted from lard at home;
old lard may not have a very pleasant aftertaste. 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 cookie recipe for fat 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 grandmother's recipes always turn out tasty and fragrant. Such a treat cannot be compared with store-bought pastries. These soft and crumbly cookies can be served with tea or coffee at any time of the day, and all family members are happy to take them with them to work or school.

Crumbly and appetizing shortbread cookies on lard - perfect dessert to fragrant tea or coffee. It can be prepared in 30-40 minutes, which is very helpful for breakfast when there is not enough free time to knead the dough. Lard can be prepared in advance and placed in the refrigerator or frozen - such a product is stored for up to 6 months.

If you want to bake several servings of this crumbly biscuits, then double the rate necessary products so that there are enough treats for everyone. The dessert is stored for about a week, unless, of course, you have it left after drinking tea.

So let's prepare necessary ingredients and let's start cooking!

Beat a chicken egg with sugar and salt in a container, melt the lard in microwave oven and pour it into the egg mixture, mix quickly so that the egg does not have time to seize. It is advisable to melt the lard to room temperature and not to the boil!

Let's add baking powder. If it is not there, then pay off 0.5 tsp. soda 9% vinegar.

Then add cocoa powder and mix thoroughly.

Pour in half of the sifted wheat flour, mix. Add the remaining flour and knead the plastic dough.

Cover with cling film and put in the cold, for 15-20 minutes - the cold dough rolls out better and does not tear.

Roll out half of the dough and cut out blanks from it with molds. Place them on parchment paper on a baking sheet. Bake for 10-12 minutes in an oven preheated to 200C.

Remove the cookies cooked on lard from the paper with a spatula and put on a dish, let cool.

Sprinkle powdered sugar on top and serve.

Homemade pastries in their taste and aroma have always surpassed those that are made on an industrial scale, and then sold on store shelves. After all, at home you cook with love, put your soul into your products, and that is why homemade baking It turns out especially tender, tasty and melting in your mouth.

Today we will talk about cookies. Remember how delicious it was at grandma's when the whole family gathered at the table? And do you know why she always made it so tasty? Because shortcrust pastry was prepared on the basis of a “secret” ingredient. And today, you will find out which one it is.

The main ingredient in the preparation of this shortcrust pastry is lard. Yes, yes, lard! Its use should not confuse you, because it is not felt at all in finished products. But on the other hand, pastries prepared with its use always turn out to be incredibly tender and crumbly.

"Hearts" - a simple recipe

Cooking cookies on lard "Hearts":

Shortbread cookies on lard

Ingredients:

pork lard - 200 g;
wheat flour - 0.5 kg;
fresh eggs - 2 pcs.;
white crystalline sugar - 200 g;
baking soda - 1 tsp;
vanilla - 1.5 g.

Energy value per 100 g: 341 kcal.

Step by step description:

Place softened pork lard, crystal sugar and chicken eggs in a bowl for making dough;
Beat the mass until smooth. For these purposes, it is very convenient to use a mixer, it copes with this task in a matter of minutes;
Next, add the sifted flour, vanilla and soda to the resulting mass. Replace loose dough that does not stick to your hands. If there is not enough flour, add a little more;
Remove the prepared dough for half an hour in the refrigerator. Chilled dough is much easier to work with;
After half an hour, proceed to the formation of cookies. To do this, simply tear off a piece of dough and roll a small ball out of it, and then flatten it slightly in your palms. Repeat the same steps with the rest of the test;
Place the formed product on a baking sheet, leaving 1-1.5 cm of free space between them, as the cookies will increase in size during baking. Bake shortbread cookies in the oven for 25 minutes at a temperature of 200 0 C;
The finished cookies will acquire a beautiful golden hue. Transfer it to a dish and serve.

Cookies on lard and kefir

Components:

cooking oil (lard) - 0.5 kg;
kefir - 500 ml;
crystalline granulated sugar - 0.5 kg;
olive oil - ½ tbsp.;
sifted flour - 750 g;
vanilla sugar - 10 g;
baking powder food - 1 sachet.

Cooking time: 50 min.

Number of kcal per 100 g: 347.

Step-by-step description of preparation:

Combine cooking oil (lard) with sugar, then add all dry ingredients and kefir to them. Stir, at the very last moment, add vegetable oil and knead the dough, easily lagging behind your hands;
Install the sausage attachment on the meat grinder. Put the prepared dough into the meat grinder and start twisting. Cookies are obtained in the form of an oblong sausage, which should be cut into pieces 5 cm long;
Lay out the formed products on a baking sheet and bake at a temperature of 190 0 C. The readiness of the cookies is determined by the appearance of a characteristic golden hue, as soon as it begins to appear, remove the products from the oven;
Cookies are incredibly tasty, tender and crumbly. Bon Appetit!

Cookies on lard through a meat grinder

Cooking Ingredients:

flour - 400 g;
chicken eggs - 2 pcs.;
sugar - 150 g;
baking soda - ½ tsp;
duck lard - 180 g;
finely ground salt - a pinch;
vanilla extract - ½ tsp

Cooking time: 1 hour

Nutritional value per 100 g: 347 kcal.

Cooking:

Mix flour with salt, soda and vanilla extract;
Duck lard has a delicate texture, so it does not need to be softened beforehand. Just rub it with sugar and eggs;
Combine all the ingredients and knead a rather loose dough, which should be sent to the freezer immediately after kneading, for 20 minutes;
Line a baking sheet with parchment in advance. Pass the chilled dough through a meat grinder (with a grate), forming a product of the required size and shape;
This cookie is baked at 180 0 C for 20-25 minutes.

Recipe for chocolate shortbread cookies with lard

Ingredients:

fresh eggs - 1 pc.;
lard - 5-6 tablespoons;
cocoa powder - 2 tablespoons;
premium flour - 500 g;
granulated sugar - ½ tbsp.;
baking soda - 1 tsp;
table 9% vinegar - 1 tbsp.

Cooking time: 60 min.

Energy value per 100 g: 340 kcal.

Step by step description:

In a mixing bowl, mix cocoa powder and sugar thoroughly. Then enter to them fresh egg and whisk with a whisk;
Add softened lard, soda quenched with vinegar to the prepared mass and mix thoroughly;
Sift the flour first, and then add to the rest of the ingredients. Knead the dough, shape it into a ball, tie it in a bag and put it in the freezer for 15-20 minutes;
After the dough has cooled properly, take it out of the freezer and roll it out to a thickness of 5 mm. Then, using special molds for baking, cut out the figures and put them on a baking sheet;
Bake fragrant chocolate chip cookie for 15 minutes at 190 0 C. Before serving, generously sprinkle the products with powdered sugar.

Make tea and call everyone to the table. Happy tea!