This is an incredibly delicate and flaky cookie with a sweet, complex aroma and a touch of savoriness. For all the pork fat they’re surprisingly subtle. And they turn heads at cookie swaps like nothing else.
Makes 6 dozen
INGREDIENTS
- 1 cup rendered lard from leftover roasts and bacon
- 3/4 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 cup brandy or rum
- 1 1/2 teaspoons anise seeds
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
For dipping:
- 2 teaspoons powdered cinnamon
- 1/2 cup sugar
For sprinkling:
- Sea salt, a few teaspoons (optional)
DIRECTIONS
- In stand mixer, cream together lard and sugar on medium speed until fluffy. With mixer running on low, add egg, vanilla extract, brandy, and anise seeds and mix until homogeneous. Add flour, salt, and baking powder and mix just until dough forms into cohesive ball.
- Form dough into two cylinders about 1 1/2 to 2 inches in diameter. Chill for 2 hours or wrap tightly in plastic wrap and store in refrigerator for up to 3 days. For longer storage, freeze logs tightly wrapped for several months. Defrost in refrigerator for 1 day before using.
- Adjust oven rack to middle position and preheat oven to 350°F. Combine sugar and cinnamon in small bowl and set aside. Cut cylinders into thin disks less than a 1/4 thick and place on ungreased cookie sheets, leaving 1/2-inch gap between cookies. Bake until golden brown, 7 to 9 minutes. Towards the end of the baking time, carefully monitor the cookies as they will burn easily.
- Dip rim of each cookie into cinnamon sugar mixture. If desired, sprinkle with sea salt. Let cool on racks and store at room temperature in air-tight container for up to 5 days.
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