Grandmother’s Jam Filled Lard Cookies: perfect vintage afternoon snack our grandmother used to make.
To continue with ancient foods and ingredients, here I present Grandmother’s Jam Filled Lard Cookies. She used to make two or three batches !!! when her children and grandchildren were coming for a visit since she knew quite well how much we love her desserts.
I had no idea that lard was used instead of butter here as with many other desserts she was making. It took me years to start cooking on my own to understand how very healthy and simple was everything she was preparing in her kitchen.
Here is the lard photo I used to make this batch of jam filled lard cookies :
Since we had a large orchard just across the wine yard, we all used to make jams in late summer and autumn; plum, apple and quince were our favourite and she filled the cookies, rolls and crepes with them.
Male adults were making grappa during our canning and preserving sessions, both of the groups singing right out loud but for different reasons, LOL.
I also make jams ( and jams only 🙂 ) from scratch and here are two of them I used to fill these lard cookies :
Nasturtium Orange Jam
So, after kneading and resting, you roll the dough and cut the squares just like this :
Below are the instructions and following them, you get 32 jam filled cookies. Preparation time does not include yeast activating and dough resting time ( 25 mins all together ). Also, if you manage to keep the cookies for seven days ( congratulations if you do ! 🙂 ) they keep well on a covered platter and don’t change the taste a single bit !
Grandmother's Jam Filled Lard Cookies
Grandmother's Jam Filled Lard Cookies: perfect vintage afternoon snack our grandmother used to make.
- 1 Tbsp fresh cake yeast
- 1 Tbsp milk
- 1 Tbsp sugar
- 3 ½ cup all purpose flour
- 1 ½ cup lard
- 2 eggs
- 4 Tbsp milk
- 16 Tbsp jam
- 6 Tbsp icing sugar
In a mug, combine cake yeast, 1 Tbsp milk and 1 Tbsp sugar. Leave aside for 10 mins.
On a clean flat working surface, knead, using your hands, flour, lard, eggs, milk and yeast mixture.
When you get nice smooth dough, half it and leave to rise for 15 minutes.
Preheat the oven to 180 C / 356 F.
Cover sheet pan with baking paper and leave aside.
Roll the first dough to get 12 x 12 inches square and cut to 16 equal squares. Doing that, you get 3 - inch squares.
Place ½ Tbsp jam on center of each square. Overlap opposite corners of squares, pressing dough together.
Transfer filled cookies on baking paper and bake for 13 minutes.
In a shallow bowl, put icing sugar.
Once cookies are done, remove the cookies from the baking paper and roll them in icing sugar while still hot.
Place the cookies on the plate to serve.