Delicious baked goods with lard recipes. Grandma's shortcakes. Ingredients for lard cookies

History of lard

Lard is a traditional product of rural cuisines of many peoples of the world. Lard is obtained by rendering from lard, internal and subcutaneous, as well as fat trimmings. In this case, internal fat is processed separately due to its specific odor. The process of melting lard is not complicated. To do this, the raw materials are cleaned of blood, possible contaminants, and meat residues, then soaked in lightly salted water for about 12 hours, while the water is changed several times. Next, the product that will be melted is cut into small pieces and melted over low heat. The resulting fat is filtered through cheesecloth, poured into jars or pots, tightly closed and stored in a cool place.

Lard has long been used to prepare a variety of dishes; it can be used for frying something, and also as a snack, spread on the edge of bread. In the latter case, grated garlic, pepper, bay leaf, coriander, salt and other spices are often added to the lard. This dish was also made by our grandmothers and great-grandmothers, but even today it is popular and in demand. Lard is practically indispensable for Transcarpathian and Hungarian cuisine: there they prepare Hungarian goulash, paprikash, and Halasle fish soup from it. Also, a lot of confectionery and flour products, including bread and flatbreads, are made from lard all over the world.

Today, lard can be found in almost any supermarket, but still, zealous housewives are not lazy to prepare it in their kitchen - a homemade product is certainly tastier and healthier. Moreover, preparing it is not difficult, as KhozOboz already wrote above. Well, the question of when did people start cooking baked goods with lard can be answered simply - actually, when they started baking and learned how to render lard, that is, a very, very long time ago.

Benefits of lard

A lot of useful elements contained in lard disintegrate during the rendering process. Therefore, somehow there is no need to draw the same parallels between lard and lard. So, after long-term heat treatment of lard, only three valuable elements remain in it - vitamin E, choline (or vitamin B4) and selenium. Most of all, lard contains choline. As is known, this element can influence the course of fat and protein metabolism in the human body. Choline also prevents the development of atherosclerosis and improves heart function. Vitamin B4 is extremely important for the condition of our liver; it improves the condition of this organ in various diseases. As for vitamin E, it strengthens the walls of capillaries and prevents the formation of blood clots. This vitamin is needed for better blood clotting and tissue regeneration.

However, it is worth remembering that in this recipe we will use relatively little lard, and besides, it will undergo additional heat treatment in the form of baking in the oven as part of the cookie dough. Therefore, the benefits of lard in a particular case are very conditional. In addition, lard cookies are very high in calories and contain a large amount of carbohydrates. But it is lard that makes baked goods incredibly crumbly and very tender.

Ingredients for lard cookies

Sugar – ½ cup;
Egg – 1 piece;
Flour – 2 cups;
Baking powder – 1.5 teaspoon;
Lard (in this case duck) – 6 tablespoons.

Shortbread cookies with lard - preparation

In a deep bowl, combine the egg and sugar.
Beat the egg and sugar until thick white foam forms. The volume will increase 2-3 times.
Add flour and baking powder to the resulting beaten egg mass. Note that earlier in the villages they used not baking powder, since it was simply unavailable, but ordinary soda. So, if suddenly you don’t have baking powder in your kitchen, feel free to use baking soda to make these cookies.
Place lard in a saucepan. The color of lard varies depending on the origin of the product. So, the duck lard that we use in this case is beige in color. Pork lard is white in color. In any case, you can use pork, duck, and goose lard for cooking.
Melt the lard over low heat. Cool slightly so that it is not hot.
Pour the lard into the bowl with the remaining ingredients.
Let's start kneading the dough. It turns out quite steep and loose, but holds its shape well.
We form the dough into a ball as in the photo, place it in a food bag and put it in the refrigerator for half an hour.
We take the dough out of the refrigerator, roll it out in small pieces, since the dough is quite loose and rolling out the entire volume at once is not very convenient. Use cookie cutters to cut out shapes. For example, we will have cookies in the shape of a flower. We also note that you should not roll out the dough too thin.
Place the cookies on a baking sheet lined with parchment and place in the oven for 15-20 minutes. Baking temperature – 180C. It is important that the lard cookies, the photo of which you now see, have a thickness of at least 3-4 millimeters, no less.
The lard cookies are ready and can be served with tea or coffee.

Today we prepared regular lard cookies. But KhozOboz also wants to notify you that there are other recipes using this product, such as cookies through a meat grinder with lard, which require a slightly different set of ingredients and a different method of preparation. However, everything has its time. We are sure that in the future we will consider many more interesting recipes for baking with lard.

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 firmness, 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 powdered sugar to the dough instead of sugar, 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 jam. 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 use homemade cottage cheese. The cottage cheese should have as few lumps as possible;

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 according to grandma's recipes always turn out tasty and aromatic. Such a treat cannot be compared with store-bought baked goods. These soft and crumbly cookies can be served with tea or coffee at any time of the day, and all family members willingly take them 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 lift the whole family’s spirits.

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);
melted 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 to form a 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 firmness, 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 powdered sugar to the dough instead of sugar, 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 jam. 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 use homemade cottage cheese. The cottage cheese should have as few lumps as possible;

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;

We can talk endlessly about the benefits of making cookies with our own hands at home! These advantages include: unparalleled taste, unique composition and complete confidence that the cookies are made from natural and fresh products. You can add your favorite ingredients to your homemade cookies, such as raisins, dried apricots, poppy seeds or nuts, which will help make their taste unforgettable.

In addition, children really like cooking and then “destroying” homemade cookies with gusto, who at the same time feel like very necessary and important helpers in the kitchen.

One of the most popular products that housewives love to pamper their households with is lard cookies. If possible, you should use your own lard, because making it at home is very simple.

The use of this natural animal product makes the cookies very tasty and incredibly crumbly.

Easy quick cookies

Cookies are one of the most favorite delicacies of children and adults; they can be served both at the holiday table and in everyday life as a tasty snack. Any housewife's cookbook must contain a quick way to prepare a treat in case of unexpected guests, for example, a recipe for lard cookies.

1 cup chilled lard;
as much sour cream;
300-350 grams of wheat flour;
vanillin;
a teaspoon of baking powder;
powdered sugar.

All ingredients are thoroughly kneaded until a soft and elastic dough is obtained. You can make cookies from this dough in absolutely any shape. You can cut it out using special cutters or cut it into diamonds or squares with a regular knife.

If you wish and have an extra jar of jam in stock, you can make delicious bagels with pork lard from this dough.

The sliced cookies are placed on a baking sheet sprinkled with flour and placed in the oven for 5-15 minutes, depending on the thickness of the products. The cookies turn out very tasty and crumbly, and the powder sprinkled on top makes them incredibly beautiful.

Shortbreads “3 in 1” with lard

To prepare these cookies, three types of products containing fat are used, hence its name.

To prepare it you will need the following ingredients:

softened butter (or margarine) – 150 grams;
pork lard – 200 grams;
sour cream – 100 grams;
2 eggs;
sifted wheat flour – 800 grams;
a glass of sugar;
soda – 0.5 teaspoon;
vinegar.

Melted butter, lard and half the flour (400 grams) are mixed until smooth and placed in the refrigerator for one hour or in the freezer for 20 minutes.

Meanwhile, beat the sugar and eggs using a mixer or immersion blender until a fluffy, homogeneous mass is obtained. Sour cream and soda dissolved in vinegar are added to it. The resulting egg-sour cream mixture is mixed with the chilled dough and kneaded with the rest of the flour.

Such lard dough should be homogeneous, elastic and well retain its given shape even 30 minutes after the figures are formed.

The finished dough is rolled out into a layer 5-7 mm thick, from which figures are then cut out. Then they are placed in the oven for 10-15 minutes; at the end of baking, the finished shortcakes are sprinkled with powdered sugar while still hot.

If there are no molds

For those who do not have special molds for cutting out cookies, you can use a regular manual meat grinder to form beautiful and original shortcakes and cookies.

In the kit of almost all meat grinders, especially those made in the Soviet Union, you can find special attachments, the use of which allows you to make cookies of the most varied shapes at home. To prepare cookies through a meat grinder using lard, you can use the “3 in 1” dough recipe by adding another 200 grams of flour.

pork lard - 5 tablespoons,
cocoa powder – 2 tablespoons,
chicken egg – 1 pc.,
granulated sugar – 0.5 cups,
baking soda – 0.5 teaspoon,
vinegar (9%) – 1 tablespoon,
wheat flour - about 1.5 cups,
vanillin – 1.5 grams.

Note:

Before preparing the cookie dough, pork lard should be kept warm for a while to soften it.

How to make shortbread cookies with lard:

Combine the raw egg with granulated sugar and cocoa powder, then beat vigorously with a whisk into a homogeneous mass. Gently stir 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, then use special tools to cut out shaped cookies.

Place the cookies at some distance from each other on a baking sheet, and then place them in an oven preheated to 180 degrees for 25-30 minutes. There is no need to grease the baking sheet with oil, since the lard makes the dough very greasy.

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

Cookie recipe through a meat grinder “Chrysanthemum”

Perhaps any housewife should be able to prepare shortbread dough. There are a great many options for preparing baked goods from this type of dough: grated pies, cakes, pastries, tartlets and much more. We will prepare “Chrysanthemum” cookies, the recipe for which our mothers and grandmothers know.

Its peculiarity is that the finished dough is 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 become crumbly and 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 halved.

Cooking method:

Pre-sieve the flour and place it in a deep container in which the dough will be kneaded. Chop the butter with a knife and place it in the 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 or the walls of the container.

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

After the dough has rested in the cold for a long time, take it out and pass it through a meat grinder.

It is advisable to use special nozzles for this, but you can also use regular ones.

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

Bake cookies for 25-30 minutes at 180C.

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