MyCommunalTable
Makes: 16 cookies
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1
cup sugar, plus more for dusting the top of cookies.
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1
cup lard
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1
cup buttermilk
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1
teaspoon baking soda
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1
egg
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1/4
cup white karo syrup
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1 1/2
teaspoons lemon flavoring
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3
cups flour, plus bench flour
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1/2
teaspoon nutmeg
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1/2
teaspoon salt
-
1
teaspoon baking powder
- Beat lard and sugar together.
- Dissolve baking soda in the cup of buttermilk and then add to sugar and lard.
- Add egg, karo syrup, and lemon flavoring.
- Beat together.
- Sift flour, nutmeg, salt, and baking powder all together.
- Add flour to wet ingredients and mix together.
- Chill dough for 24 hours. Yes, 24 hours.
- Preheat oven to 425F.
- Genereously flour your board. Take a third of the dough out on board and place the rest back in the fridge.
- Roll out to about 3/8 of an inch. It is a really delicate dough. You need to work fast. Do not let the dough get too warm.
- I use an old stewed tomato can with each end cut out as my cookie cutter. Everything really well floured. It is really delicate dough.
- Place on a parchment lined baking sheet. Dust tops with sugar.
- Place one tray in at a time in the oven and bake for 6 to 8 minutes. You are looking for them to puffed, but not much color. They almost do not look down. Over cooking them ruins them. Repeat one tray at a time.
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