Lard and Jam Cookies - a delicious recipe that combines tradition with innovation
Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 24 cookies
Who doesn’t remember the pleasant aroma of freshly baked cookies, reminding us of moments spent in childhood in our grandparents' kitchen? Lard and jam cookies are an easy-to-make delight that brings a touch of nostalgia in every bite. This recipe has been slightly adapted to add an interesting twist by using borscht, which not only improves the texture of the dough but also offers a unique taste!
Essential ingredients and details about them:
- 5 tablespoons of lard - ensures a tender texture and rich flavor. It is important that the lard is at room temperature for easy incorporation into the dough.
- 5 tablespoons of sugar - adds the necessary sweetness. You can use brown sugar for a caramelized flavor.
- 1 egg - the perfect binder between ingredients, contributing to the rising of the dough.
- The kernels of 5-6 walnuts - rich in healthy fats and proteins, walnut kernels provide a crunchy texture and a delicious flavor. I recommend toasting them in the microwave to enhance their aroma.
- Flour as needed - to obtain a dough that can be rolled out. It is essential to add the flour gradually to control the consistency.
- 1/2 teaspoon of baking powder - to provide a little lightness to the cookies.
- 100 ml of borscht or lemon juice - added to the recipe to help activate the baking powder and for a slightly sour taste.
- Sour cherry jam and apple jam - the choice of jam greatly influences the final taste. Sour cherry jam is my favorite due to the perfect balance between acidity and sweetness.
Steps to achieve dream cookies:
1. Preparing the walnut kernels: Start by toasting the walnut kernels in the microwave. Place them in a bowl and heat for 30 seconds, stirring every 10 seconds. This way, you will obtain a crunchy kernel that you can crush with a chopping board or a food processor. Avoid grinding them, as we want visible pieces in the cookies.
2. Mixing the wet ingredients: In a large bowl, beat the egg with the sugar until it becomes a homogeneous and fluffy mixture. Add the lard at room temperature and mix well until fully integrated.
3. Including the dry ingredients: Quench the baking powder with the borscht or lemon juice and add it to the egg and lard mixture. Then, gradually incorporate the flour, stirring continuously, until you obtain a soft dough that can be rolled out.
4. Resting the dough: Let the dough rest for about 15 minutes. This allows the gluten to relax, making rolling out easier.
5. Rolling and cutting: Use a rolling pin to roll out the dough on a floured surface until it reaches a thickness of about 5 mm. Use cookie cutters of different sizes to cut out the cookies.
6. Filling the cookies: On each cut shape, place a small amount of jam, being careful not to overdo it, as the jam will melt during baking.
7. Baking: Place the cookies on the baking tray. It is not necessary to grease it, as the lard in the dough will prevent sticking. Bake the cookies in a preheated oven at 180°C for 15-20 minutes, until the edges turn golden.
8. Cooling carefully: It is important to remove the cookies from the tray while they are still warm. If you let them cool, the jam will stick them to the tray. Use a spatula to transfer them to a cooling rack.
Useful tips:
- Choosing the jam: Try different types of jam to discover your favorite combination. Hot pepper jam or sour cherry jam are excellent options that add extra flavor to the cookies.
- Jam variant: If you prefer, you can use apple jam. The cookies will be just as delicious, but with a slightly different, less intense flavor.
- Serving: These cookies are perfect alongside a cup of fragrant tea or freshly brewed coffee. For a special moment, you can serve them with vanilla ice cream for a pleasant contrast of textures and temperatures.
Nutritional benefits:
These cookies are an excellent choice for those who want to enjoy a dessert with simple ingredients, without preservatives or additives. Walnuts bring healthy fats, while borscht adds a touch of probiotics, being beneficial for digestion.
Frequently asked questions:
1. Can I replace lard with butter?
Yes, but the texture and flavor will be different. Lard provides a characteristic flakiness, while butter will add a creamy taste.
2. What other types of nuts can I use?
Instead of walnuts, you can add almonds or hazelnuts for a different flavor.
3. How can I store the cookies?
Store the cookies in an airtight container at room temperature. They will stay fresh for about a week.
4. Can I freeze the cookies?
Yes, the cookies can be frozen. Place them in an airtight container and you can keep them in the freezer for up to 3 months.
This lard and jam cookie recipe will surely become a family favorite. So, put on your apron, gather the ingredients, and let yourself be carried away by the aroma and taste of these delights. Cooking is an art, and these cookies are a simple masterpiece full of flavor!
Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 24 cookies
Who doesn’t remember the pleasant aroma of freshly baked cookies, reminding us of moments spent in childhood in our grandparents' kitchen? Lard and jam cookies are an easy-to-make delight that brings a touch of nostalgia in every bite. This recipe has been slightly adapted to add an interesting twist by using borscht, which not only improves the texture of the dough but also offers a unique taste!
Essential ingredients and details about them:
- 5 tablespoons of lard - ensures a tender texture and rich flavor. It is important that the lard is at room temperature for easy incorporation into the dough.
- 5 tablespoons of sugar - adds the necessary sweetness. You can use brown sugar for a caramelized flavor.
- 1 egg - the perfect binder between ingredients, contributing to the rising of the dough.
- The kernels of 5-6 walnuts - rich in healthy fats and proteins, walnut kernels provide a crunchy texture and a delicious flavor. I recommend toasting them in the microwave to enhance their aroma.
- Flour as needed - to obtain a dough that can be rolled out. It is essential to add the flour gradually to control the consistency.
- 1/2 teaspoon of baking powder - to provide a little lightness to the cookies.
- 100 ml of borscht or lemon juice - added to the recipe to help activate the baking powder and for a slightly sour taste.
- Sour cherry jam and apple jam - the choice of jam greatly influences the final taste. Sour cherry jam is my favorite due to the perfect balance between acidity and sweetness.
Steps to achieve dream cookies:
1. Preparing the walnut kernels: Start by toasting the walnut kernels in the microwave. Place them in a bowl and heat for 30 seconds, stirring every 10 seconds. This way, you will obtain a crunchy kernel that you can crush with a chopping board or a food processor. Avoid grinding them, as we want visible pieces in the cookies.
2. Mixing the wet ingredients: In a large bowl, beat the egg with the sugar until it becomes a homogeneous and fluffy mixture. Add the lard at room temperature and mix well until fully integrated.
3. Including the dry ingredients: Quench the baking powder with the borscht or lemon juice and add it to the egg and lard mixture. Then, gradually incorporate the flour, stirring continuously, until you obtain a soft dough that can be rolled out.
4. Resting the dough: Let the dough rest for about 15 minutes. This allows the gluten to relax, making rolling out easier.
5. Rolling and cutting: Use a rolling pin to roll out the dough on a floured surface until it reaches a thickness of about 5 mm. Use cookie cutters of different sizes to cut out the cookies.
6. Filling the cookies: On each cut shape, place a small amount of jam, being careful not to overdo it, as the jam will melt during baking.
7. Baking: Place the cookies on the baking tray. It is not necessary to grease it, as the lard in the dough will prevent sticking. Bake the cookies in a preheated oven at 180°C for 15-20 minutes, until the edges turn golden.
8. Cooling carefully: It is important to remove the cookies from the tray while they are still warm. If you let them cool, the jam will stick them to the tray. Use a spatula to transfer them to a cooling rack.
Useful tips:
- Choosing the jam: Try different types of jam to discover your favorite combination. Hot pepper jam or sour cherry jam are excellent options that add extra flavor to the cookies.
- Jam variant: If you prefer, you can use apple jam. The cookies will be just as delicious, but with a slightly different, less intense flavor.
- Serving: These cookies are perfect alongside a cup of fragrant tea or freshly brewed coffee. For a special moment, you can serve them with vanilla ice cream for a pleasant contrast of textures and temperatures.
Nutritional benefits:
These cookies are an excellent choice for those who want to enjoy a dessert with simple ingredients, without preservatives or additives. Walnuts bring healthy fats, while borscht adds a touch of probiotics, being beneficial for digestion.
Frequently asked questions:
1. Can I replace lard with butter?
Yes, but the texture and flavor will be different. Lard provides a characteristic flakiness, while butter will add a creamy taste.
2. What other types of nuts can I use?
Instead of walnuts, you can add almonds or hazelnuts for a different flavor.
3. How can I store the cookies?
Store the cookies in an airtight container at room temperature. They will stay fresh for about a week.
4. Can I freeze the cookies?
Yes, the cookies can be frozen. Place them in an airtight container and you can keep them in the freezer for up to 3 months.
This lard and jam cookie recipe will surely become a family favorite. So, put on your apron, gather the ingredients, and let yourself be carried away by the aroma and taste of these delights. Cooking is an art, and these cookies are a simple masterpiece full of flavor!
Ingredients
5 tablespoons of lard; 5 tablespoons of sugar; 1 egg; the kernels from 5-6 walnuts; flour as needed; 1/2 teaspoon of baking powder; cherry jam and apple jam; 100 ml of sour borscht or lemon juice.