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Grandma's Lard Holiday Cookies
A nostalgic holiday cookie recipe passed down from grandma, made with pig lard for a rich, flaky texture, warm cinnamon and nutmeg, and an optional nutty crunch. Finished with a sweet cinnamon-sugar dusting, these cookies are perfect for Christmas gatherings.
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Critical Success Points
- • Measure lard accurately by cutting the block in half.
- • Do not melt lard with hot liquids; ensure cinnamon water is fully cooled.
- • Mix wet and dry ingredients by hand to keep lard from becoming overly soft.
- • Chill the dough for at least 20 minutes before rolling.
- • Watch the cookies closely during baking to avoid over‑browning.
Safety Warnings
- • Cinnamon water is hot; allow it to cool completely before adding to lard.
- • Handle hot baking sheet with oven mitts.
- • Sharp cookie cutters can cause cuts; use caution.
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