Ingredients Jump to Instructions ↓

  1. 3 1/2 cups 218g / 7.7oz Flour - sifted

  2. 2/3 cup 131g / 4.6oz Lard

  3. 1/2 cup 99g / 3 1/2oz Sugar

  4. 1 Egg yolk

  5. 1/3 cup 78ml Any dry liqueur

  6. 2 teaspoons 10ml Powdered cinnamon

  7. 1 Salt

  8. Powdered sugar - for sprinkling

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F.

  2. Beat sugar with egg yolk. Cream lard with cinnamon. Add sugar-egg yolk mixture. Sift flour with salt onto table or marble slab. Make a hollow in the center of flour and pour in the other ingredients. Blend well with hands. The dough should be very stiff like the French pate sablee.

  3. If too crumbly to handle, blend in a little water. Roll out 1/3-inch thick on floured surface. Cut with cookie cutter (oval is traditional).

  4. Bake on floured cookie sheets in 325F oven for 20 minutes or until firm to touch. The cookies will be done when they barely begin to turn brown (they should not be allowed to brown). Before serving, sprinkle heavily with powdered sugar.

  5. This recipe makes about 36 cookies.


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