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Sugar Cookies

Yields: Approximately 30 cookies
Active Time: 40 minutes
Inactive Time: 2 hours
Cooking Time: 12 minutes
Smithfield Product: Lard

  • 1/2 cup Smithfield Recipe Ready Lard, melted and cooled for 20 minutes
  • 1/4 cup unsalted butter, melted and cooled for 20 minutes
  • 1 cup sugar, plus extra to coat the cookies
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda

Cream together lard, butter and sugar with a mixer. Once creamed, add in egg. Mix in vanilla, salt, baking soda and flour. Mix ingredients until well blended.

Form dough into a rounded disc, wrap in plastic wrap and chill least 2 hours in the refrigerator.

Preheat oven to 350° F. Roll rounded tablespoons of the dough into balls, roll the balls in the additional sugar, coating them completely, and arrange them 3-inches apart on a baking sheet lined with parchment paper or a Silpat. Flatten the balls and bake the cookies in batches in the middle of the oven for 8 to 12 minutes, or until pale golden.

Remove from cookies from baking sheet and cool on wire rack.

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