Grandma's Lard Holiday Cookies

Ingredients

• 1 cup Lard (Pig lard, room temperature; cut in half to measure 1 cup)
• 0.5 cup Granulated Sugar (Standard white sugar)
• 1 tablespoon Vanilla Extract (Pure vanilla extract)
• 0.25 cup Cinnamon Water (Boil 1 cinnamon stick in 1 cup water, cool, then measure 1/4 cup)
• 2.5 cup All-Purpose Flour (Sifted)
• 1 tablespoon Ground Cinnamon (Freshly ground if possible)
• 0.25 teaspoon Ground Nutmeg (Freshly grated for best flavor)
• 1 cup Chopped Mixed Nuts (optional) (Adds crunch; can use walnuts, pecans, or almonds)
• 2 tablespoon Granulated Sugar (for coating) (Mixed with cinnamon for dusting)
• 1 teaspoon Ground Cinnamon (for coating) (Mixed with sugar for dusting)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 350°F

2. Make Cinnamon Water

   Combine 1 cinnamon stick with 1 cup water in a saucepan, bring to a boil, then remove from heat and let cool completely. Measure 1/4 cup for the dough.

   Time: PT10M

3. Prepare Lard

   Cut a 16‑ounce block of pig lard in half to obtain exactly 1 cup. Let it sit at room temperature until soft but not melted.

   Time: PT5M

4. Cream Lard and Sugar

   Place the softened lard in the mixing bowl and beat with a hand mixer until smooth. Add 0.5 cup sugar, 1 tbsp vanilla, and 0.25 cup cooled cinnamon water. Mix until fully incorporated.

   Time: PT5M

5. Incorporate Dry Ingredients

   Add 2.5 cups sifted flour, 1 tbsp ground cinnamon, and 0.25 tsp nutmeg to the wet mixture. Using your hands, gently knead until a soft, slightly sticky dough forms. If overly sticky, sprinkle a little extra flour.

   Time: PT10M

6. Add Nuts (Optional)

   Fold in 1 cup chopped mixed nuts until evenly distributed.

   Time: PT2M

7. Chill Dough

   Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for 20 minutes to firm up.

   Time: PT20M

8. Roll Out Dough

   On a lightly floured surface, roll the dough to about 1/4‑1/2 inch thickness.

   Time: PT10M

9. Cut Shapes

   Use a cookie cutter (star shape for Christmas) to cut cookies. Place them on a festive cookie sheet, leaving a small gap for slight expansion.

   Time: PT5M

10. Bake Cookies

    Bake in the preheated oven at 350°F for 15‑20 minutes, until the edges turn a light golden brown.

    Time: PT18M

    Temperature: 350°F

11. Cinnamon‑Sugar Dusting

    While the cookies are still hot, sprinkle a mixture of 2 tbsp sugar and 1 tsp ground cinnamon over each cookie so it adheres.

    Time: PT2M

12. Cool and Serve

    Transfer cookies to a cooling rack and let them cool completely before storing or serving.

    Time: PT15M

Nutrition Facts

Calories

128

Protein

1.3 g

Carbohydrates

9.4 g

Fat

9.6 g

Fiber

0.3 g

Ingredient Substitutions

• Instead of Lard: Vegetable shortening, Unsalted butter (will change flavor)
• Instead of Granulated Sugar: Coconut sugar, Brown sugar
• Instead of Vanilla Extract: Vanilla essence, Almond extract (use less)
• Instead of Cinnamon Water: Ground cinnamon mixed with water, Cinnamon extract (use less)
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend (adjust liquid)
• Instead of Ground Cinnamon: Cinnamon powder
• Instead of Ground Nutmeg: Mace
• Instead of Chopped Mixed Nuts (optional): Raisins, Chocolate chips
• Instead of Granulated Sugar (for coating): Powdered sugar
• Instead of Ground Cinnamon (for coating): Cinnamon powder

Equipment Needed

• Oven
• Mixing Bowl
• Hand Mixer
• Measuring Cups
• Measuring Spoons
• Saucepan
• Rolling Pin
• Plastic Wrap (Saran wrap)
• Baking Sheet (festive cookie sheet)
• Cookie Cutter
• Cooling Rack
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• For extra flavor, toast the nuts lightly before folding them into the dough.
• Use a light dusting of powdered sugar instead of granulated for a finer finish.
• If you prefer a softer cookie, reduce baking time by a minute.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: Best consumed within 2 days if kept in a sealed tin.

Make-Ahead Tips

• The dough can be wrapped and refrigerated up to 48 hours before rolling.
• Baked cookies freeze well; reheat briefly in a 300°F oven before serving.