I made this cookie recipe when I needed to whip up something quick for a day with multiple guests. They are not fussy, made with lard, and their texture remains tender even after a few days. I love that you don’t need a special mixer, just a large bowl and a wooden spoon.
Quick Info
Total time: about 1 hour and 40 minutes (including cooling time)
Preparation time: 15-20 minutes (not including cooling)
Baking time: 10-12 minutes per batch
Servings: varies, yields about 40-50 small cookies
Difficulty: easy
Recipe type: cookies, suitable for holidays or whenever you need homemade biscuits
Ingredients
300 g lard
5 tablespoons sour cream
100 g sugar
2 egg yolks
grated orange zest
grated lemon zest
1 packet baking powder
50 ml blueberry syrup
approximately 300-400 g flour, added gradually
For assembly:
raspberry syrup (to soak half of the cookies)
strawberry pudding (to stick the cookies together)
Instructions
1. In a large bowl, mix the egg yolks well with the sugar. It doesn’t need to be perfectly frothy, just enough to dissolve the sugar somewhat.
2. Add the sour cream, blueberry syrup, and lard. I used a wooden spoon to mix. Combine everything until you have a smooth mixture.
3. Add the grated lemon and orange zest, then the baking powder. Mix again.
4. Gradually incorporate the flour, starting with the spoon and then using your hands, until the dough no longer sticks to your hands but remains easy to shape. Typically, with 300 g of flour, the dough was still sticky, and around 380-400 g it reached the right texture. Don’t add all the flour at once – you might not need it all.
5. Wrap the dough in plastic wrap and refrigerate for about an hour. This helps with tenderness and makes it easier to roll out.
6. After cooling, roll out the dough on a lightly floured surface to about 5 mm thick. Cut out cookies with your preferred shapes.
7. Place them on a baking sheet lined with parchment paper, leaving a little space between them.
8. Bake in a preheated oven at 180°C for about 10-12 minutes. I took them out when they had a bit of color underneath; they shouldn’t be browned on top.
9. Transfer to a cooling rack or paper to cool.
10. Lightly soak half of the cookies with raspberry syrup using a brush. Stick two together with strawberry pudding, one plain and one soaked.
Why I make this recipe often
These cookies are practical when I need something that holds up well for a few days. They stay tender, don’t dry out too quickly, and don’t require expensive ingredients. They are quite versatile – you can play around with different types of syrup or fillings.
Tips and Variations
Tips
The dough shouldn’t be over-kneaded, just enough to come together.
If it seems too soft after taking it out of the fridge, you can incorporate a little more flour while rolling.
If you don’t have special shapes, you can cut them with a small glass.
Substitutions
Lard can be replaced with butter, but the texture won’t be as tender.
The sour cream can be full-fat or regular, just make sure it’s not too runny.
Blueberry syrup can be substituted with another fruit syrup if you have it on hand.
Variations
You can fill the cookies with thick jam or chocolate cream, not just pudding.
For different flavors, use lime zest or add a bit of vanilla.
For a simpler version without filling, leave the cookies plain.
Serving Ideas
You can serve them with coffee or tea, or as a snack in a school lunch.
If filled, they are also suitable for festive platters during holidays.
Frequently Asked Questions
Do I really need lard?
For that very tender texture, yes, but if you don’t have it, you can use butter. The result will be slightly different in taste and tenderness.
Can I use just one type of syrup?
Yes, you can use any fruit syrup you have on hand, just make sure it’s not too runny.
Do we have to soak them before sticking?
Not necessarily, but they become more tender and have a more interesting flavor. If you don’t want to soak them, you can leave them plain.
What type of pudding works for sticking?
I used strawberry pudding, but any thick pudding will work, even a thick jam.
Can they be made with whole wheat flour?
The texture will be denser and not as fine. If you want, you can replace 1/3 of the white flour with whole wheat, but no more.
Nutritional Values
The values are estimates for 1 double cookie (filled with pudding and soaked), based on 40 cookies yielded:
Calories: approximately 100 kcal
Protein: 1-2 g
Carbohydrates: 14-16 g
Fats: 4-5 g
These are approximate calculations and may vary based on the exact amount of flour and type of filling used.
Storage and Reheating
The cookies keep best in sealed containers at room temperature for up to 4-5 days. If filled, they may soften a bit but remain tender. There’s no need to reheat them. If you want to keep them longer, you can leave some unfilled and assemble them before serving.
Quick Info
Total time: about 1 hour and 40 minutes (including cooling time)
Preparation time: 15-20 minutes (not including cooling)
Baking time: 10-12 minutes per batch
Servings: varies, yields about 40-50 small cookies
Difficulty: easy
Recipe type: cookies, suitable for holidays or whenever you need homemade biscuits
Ingredients
300 g lard
5 tablespoons sour cream
100 g sugar
2 egg yolks
grated orange zest
grated lemon zest
1 packet baking powder
50 ml blueberry syrup
approximately 300-400 g flour, added gradually
For assembly:
raspberry syrup (to soak half of the cookies)
strawberry pudding (to stick the cookies together)
Instructions
1. In a large bowl, mix the egg yolks well with the sugar. It doesn’t need to be perfectly frothy, just enough to dissolve the sugar somewhat.
2. Add the sour cream, blueberry syrup, and lard. I used a wooden spoon to mix. Combine everything until you have a smooth mixture.
3. Add the grated lemon and orange zest, then the baking powder. Mix again.
4. Gradually incorporate the flour, starting with the spoon and then using your hands, until the dough no longer sticks to your hands but remains easy to shape. Typically, with 300 g of flour, the dough was still sticky, and around 380-400 g it reached the right texture. Don’t add all the flour at once – you might not need it all.
5. Wrap the dough in plastic wrap and refrigerate for about an hour. This helps with tenderness and makes it easier to roll out.
6. After cooling, roll out the dough on a lightly floured surface to about 5 mm thick. Cut out cookies with your preferred shapes.
7. Place them on a baking sheet lined with parchment paper, leaving a little space between them.
8. Bake in a preheated oven at 180°C for about 10-12 minutes. I took them out when they had a bit of color underneath; they shouldn’t be browned on top.
9. Transfer to a cooling rack or paper to cool.
10. Lightly soak half of the cookies with raspberry syrup using a brush. Stick two together with strawberry pudding, one plain and one soaked.
Why I make this recipe often
These cookies are practical when I need something that holds up well for a few days. They stay tender, don’t dry out too quickly, and don’t require expensive ingredients. They are quite versatile – you can play around with different types of syrup or fillings.
Tips and Variations
Tips
The dough shouldn’t be over-kneaded, just enough to come together.
If it seems too soft after taking it out of the fridge, you can incorporate a little more flour while rolling.
If you don’t have special shapes, you can cut them with a small glass.
Substitutions
Lard can be replaced with butter, but the texture won’t be as tender.
The sour cream can be full-fat or regular, just make sure it’s not too runny.
Blueberry syrup can be substituted with another fruit syrup if you have it on hand.
Variations
You can fill the cookies with thick jam or chocolate cream, not just pudding.
For different flavors, use lime zest or add a bit of vanilla.
For a simpler version without filling, leave the cookies plain.
Serving Ideas
You can serve them with coffee or tea, or as a snack in a school lunch.
If filled, they are also suitable for festive platters during holidays.
Frequently Asked Questions
Do I really need lard?
For that very tender texture, yes, but if you don’t have it, you can use butter. The result will be slightly different in taste and tenderness.
Can I use just one type of syrup?
Yes, you can use any fruit syrup you have on hand, just make sure it’s not too runny.
Do we have to soak them before sticking?
Not necessarily, but they become more tender and have a more interesting flavor. If you don’t want to soak them, you can leave them plain.
What type of pudding works for sticking?
I used strawberry pudding, but any thick pudding will work, even a thick jam.
Can they be made with whole wheat flour?
The texture will be denser and not as fine. If you want, you can replace 1/3 of the white flour with whole wheat, but no more.
Nutritional Values
The values are estimates for 1 double cookie (filled with pudding and soaked), based on 40 cookies yielded:
Calories: approximately 100 kcal
Protein: 1-2 g
Carbohydrates: 14-16 g
Fats: 4-5 g
These are approximate calculations and may vary based on the exact amount of flour and type of filling used.
Storage and Reheating
The cookies keep best in sealed containers at room temperature for up to 4-5 days. If filled, they may soften a bit but remain tender. There’s no need to reheat them. If you want to keep them longer, you can leave some unfilled and assemble them before serving.