Homemade shortbread cookies. Lard cookies. Recipes and photos of delicious desserts

Talk about the benefits of making cookies with my own hands at home you can do it indefinitely! These advantages include: unparalleled taste, unique composition and complete confidence that the cookies are made from natural and fresh food. 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, cook and then “destroy” with gusto homemade cookies Children really like it, and at the same time they 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.

Using this natural product animal origin makes the cookies very tasty and incredibly crumbly.

Cookies are one of the most favorite delicacies of children and adults; they can be served as a festive table, and in everyday life use in the form delicious snack. Must be written down in any housewife's cookbook quick way preparing treats for the unexpected arrival of 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 it from this dough delicious bagels on pork lard.

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.

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.

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.

Included in almost all meat grinders, especially Soviet made, 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.

Thanks to the availability pork lard in baking, dishes turn out especially tender and crumbly. Try to prepare the delicacies offered below. see the link on our website.

Product set:
2 eggs
5 tbsp. l. Sahara
200 g milk
6 spoons lard
3-4 cups flour
1 tsp. cinnamon
0.5 tsp. soda (quench with vinegar)
2 tbsp. l. sunflower oil for lubrication.

Beat the eggs and sugar, dissolve the soda, and add to the mixture. Add cinnamon and milk. Mix thoroughly.

Take lard and lightly melt it in a water bath until it becomes soft. Also add to the dough.

Saturate the flour with oxygen by sifting it through a sieve. Knead the dough until elastic and soft. If there is not enough flour, sift more.

Now leave the dough for half an hour and you can proceed to forming the cookies.

Divide the resulting dough into 4 parts. Roll each one in turn into medium-thick layers.

Tip: if you prefer drier and crispier cookies, then the thickness of the layer should be less than 1 cm; for a more fluffy and soft treat, you need to roll out the dough more than 1 cm thick.

Using cookie cutters, press out cookies. If there are no molds, then you can randomly cut the sheet of dough with a knife.

Cover a baking sheet with parchment, coat with butter and place the resulting cookies on it. You need to place the sheet in an oven preheated to 170 degrees.

The cookies will bake for 15-20 minutes. Watch the color. When the sweetness begins to brown, you can take it out and cool.

If you wish, you can sprinkle with powdered sugar, but it will be very tasty without it.

Thanks to lard, the bagels will be brittle and crispy, but will not crumble.

Products:
Flour – 3 cups
Butter – 100 g
Lard – 5 tbsp. l.
Milk – 100 g
Sour cream – 50 g
Eggs – 2 pcs.
Lemon – 1 pc.
Powdered sugar.

For the filling you can use any products, for example, jam (thick), marmalade, nuts.

Tip: when choosing the filling, pay attention to its thickness; it is important that it is not liquid and does not spread during baking, since the bottom of the bagels may burn.

Sift the flour directly onto the table, this will make the dough easier to knead.

Butter and lard must first be frozen, then chopped together with flour. Make crumbs. Transfer the mixture into a container.

In a separate bowl, separate the yolks (we don't need whites), squeeze a couple of tablespoons of lemon juice, add milk.

Combine with crumbs and mix. The dough should stick to your hands a little. Refrigerate it directly in the bowl for 60 minutes.

After a while, take it out and divide it into 6 parts. Dust the table with flour and roll out the dough. Next, cut out a large circle, divide it into 8 sectors (triangles). Place your chosen filling on the wide edge and begin wrapping from the wide edge to the narrow edge.

Place parchment paper on a baking sheet and immediately place the bagels in the oven. Baking time is half an hour, temperature 180 degrees.

Remove the sweet from the oven, cool and roll in powdered sugar, as there is no sugar in the dough.

Set of ingredients:
Sour milk (kefir) – 1 glass
Lard – 1 glass
Sugar – 1 glass
Eggs – 2 pcs.
Flour – 3-4 cups
Soda, quenched with vinegar - 1 tsp. no slide.

Melt the lard, add sugar and mix. Beat the eggs, add soda and flour. Bring to a thick but not stiff consistency.

Divide the resulting dough into 4 parts, roll out the layers with a rolling pin. The thickness will depend on your preferences, but to prepare shortcakes, which are dear to us since childhood, you need to make layers 1 cm thick.
Now cut out diamonds from the layer. You can make cakes of any shape.

Grease a sheet with vegetable oil, place the pieces on it and place in the oven.

Baking time will depend on the desired result. If you want a soft version, take it out as soon as it starts to brown.

Cool and help yourself.

I never thought that lard cookies could turn out so crumbly and tender! It just melts in your mouth like a snowball and crumbles into small crumbs. Delicious, tender and melting - simply amazing! It's quick to prepare, filling, and served with a cup of tea or milk - a wonderful breakfast or afternoon snack. The kids will eat it with pleasure too. Especially if you cut it in the shape of animals. The products that go into it are absolutely not expensive, but they are several times tastier and healthier than store-bought ones.

I offer an option for budget-friendly, tasty and crumbly lard cookies.

Products:

Preparation:

Beat the egg with sugar with a fork, add cinnamon, slaked soda, milk, mix everything.

Let it sit for a while and start making cookies.

Roll out a layer of medium thickness. If you make it thicker than 1 cm, it will be taller and fluffier; if it is less, it will be thinner and crispier. As you like.

Use cookie cutters to squeeze out cookies or cut as desired. Lightly grease a baking sheet, preheat the oven, place the cookies on it, and place the baking sheet in the oven.

Bake at 1
80 degrees for 20 minutes. Take everything out and put it on a plate to cool. In the meantime, brew some tea, and when your lard cookies have cooled, treat your household with pleasure!

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 delicious cookies can decorate any holiday and cheer up the whole family.

• 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.

• 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.

• 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);
• rendered fat or vegetable oil for deep-frying - 100 g (half a thin glass);
• salt - a pinch.

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

• 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 sugar to the dough instead powdered sugar, That finished goods 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 from shortcrust pastry cake layers and, using different coatings, 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 take 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 you wish, 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 by grandma's recipes, it always turns out tasty and aromatic. Such a treat cannot be compared with store-bought baked goods. It's soft and crumbly cookies can be served with tea or coffee at any time of the day, and all family members willingly take it with them to work or school.

Today, more and more mini-bakeries and culinary shops are opening at churches. People love it!

The fact is that the products of such bakeries are energetically clean. Moreover, it is sanctified. People from far and wide come and come to buy baked goods baked by the hands of pious novices.

Parishioners are offered bread, Easter cakes, shangi, cheesecakes, Easter, loaves and so on. But the most interesting of all these products are printed gingerbread cookies.

Previously, Tula was mainly famous for such products. From generation to generation, Tula residents have passed on the secret of baking their gingerbread cookies.

Today the recipe is no secret. And many bakeries bake printed gingerbread cookies. And each gingerbread is a whole work of art!

For churches, such production is profitable. It's no secret that food is brought to churches and monasteries for funeral services: sugar, flour, butter, etc.

Such offerings significantly reduce the cost of baked baked goods, which accordingly affects the final price of the product.

But the main focus still remains baking printed gingerbread cookies.

Sergei Mauser's company began producing wooden molds for gingerbread. Forms are made with any images or logo of the temple.

One form costs 1099 rubles. This is today, while the promotion is ongoing. This form will pay for itself 10 times or more.

In addition, these molds can be used to make gingerbread cookies during Sunday school classes with children.

Well, if you want to master serious confectionery production at a temple and monastery, then the Company can produce tartlets at a price of 99,999 rubles per piece.