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Lard Sugar Cookie Recipe
Since I was very, very young I’ve loved baking and being in the kitchen. Some of my earliest memories are of “helping” my mother and grandmothers in the kitchen. I can picture myself standing on a chair next to the counter, eatery pouring flour or vanilla into a mixing bowl. And, of course, licking the spoons clean afterwards.
Nowadays I’m a 20-something with a daughter of my own, and it’s been many years since I’ve helped my grandmothers bake.
But some things haven’t changed. I still love to be in the kitchen, working at this and that; trying my hand at new recipes or skills. Kitchen projects have taken on a deeper meaning now that I have my own little shadow “helping” and learning every day.
With Christmas on the way, I’ve decided to refresh a few of my old tried and true cookie recipes.
We’ll be traveling to see family for Christmas, and I don’t want to arrive empty handed. So the next few weeks will be filled with baking, note taking, and lots of taste testing.
Today we worked on a simple, soft sugar cookie recipe- with two twists. Baby and husband both approved.
I started with a familiar and basic sugar cookie.
Soft & Simple Sugar Cookies
- cookie sheet
- Pyrex measuring cup or mixing bowl
- Large spoon
- Teaspoon and Measuring Cups
- 1/2 Cup Each, Butter & Lard
- 2/3 Cup Sugar
- 2/3 Cup Brown Sugar
- 1 Egg
- 2 tsp ea of Vanilla Extract & Maple Extract
- 1/2 tsp ea of Baking Soda, Baking Powder, & Salt
- 2 1/2 Cups Flour (any kind)
- Preheat oven to 350*
- Warm butter and lard until soft. Add egg, sugars, and extracts.
- Add dry ingredients, mix thoroughly.
- Roll dough into balls 1 - 1 1/2" in diameter. Arrange on cookie sheet, leaving room for spreading.
- Bake for 10 - 12 minutes.
- Cookies can be iced after cooling, if desired.