Ingredients
500 Grams white flour
200 Grams iberic pork lard
125 Ml. white wine
90 Grams powdered sugar
a pinch of salt
extrapowdered sugar
500 Grams white flour
200 Grams iberic pork lard
125 Ml. white wine
90 Grams powdered sugar
a pinch of salt
extrapowdered sugar
Instructions
Whisk flour, salt and sugar until combined.
And softened lard and white wine and mix with your hands until you form a ball.
Roll out dough. Don’t use flour, use powdered sugar instead or the cookies might turn out though.
Once rolled, it should be quite thick, as the cookies don’t rise much in the oven. With a cookie cutter or a glass’ rim, cut out circles.
Bake at 400F (200ºC) for 20-25 minutes (it depends on your oven!).
Once out of the oven and when they’re still warm, roll them in powdered sugar.
You can add more powderes sugar right before you serve them.
Notes
The cookies aren’t on the sweet side, so don’t skimp on the powdered sugar.
Some people add some baking powder to the dough so the cookies rise higher, but I prefer mine without any leavening agent.
These keep well up to a week (that I know of) in a metal cookie tin.