Home delivery
Contact us
Your account

E-mail article     Print view

Lardsnaps

Makes 30 cookies

The unlikely addition of lard to these cookies gives them a crispy texture and helps them stay fresh for several days.

4 ¼ ounces (10 tablespoons) lard

8 ounces (1 cup) sugar, plus extra for rolling

1 large egg

¼ cup molasses

10 ounces (2 cups) flour

2 teaspoons baking soda

¼ teaspoon salt

1/8 teaspoon cayenne pepper

1 tablespoon ground ginger

1 teaspoon ground cloves

¼ teaspoon grated nutmeg

1. In a large bowl, or with a stand mixer, cream the lard with the sugar. Add the egg and molasses. Mix well.

2. In a separate bowl, sift together the flour, baking soda, salt, pepper, cinnamon, ginger, cloves and nutmeg. Beat them into the molasses mixture. Cover the dough with plastic wrap and chill for at least an hour and up to a day.

3. Preheat the oven to 375 degrees. Roll dough into 1-inch balls. Roll the balls in granulated sugar. Place 2 inches apart. Bake for 10 to 12 minutes or until the tops are crackly looking. Cool completely on a rack.

— Adapted by Anna Ginsberg from "Beat That!" by Ann Hodgman.