Lard Christmas cookies

Procedure

From the listed ingredients, make a smooth dough, wrap in cling film and let it rest until the next day.

Shape the dough into small balls and place them on a baking sheet lined with baking paper. Make a hole in the center of each ball with the tip of a wooden spoon. Place the sheet in an oven preheated to 170 °C and bake for about 10 minutes.

Let the baked lard cakes cool and then fill with jam or cream.

For the cream, use butter that has been softened at room temperature. Ideally, it should be around 15–20 °C.

First, beat the butter by itself until it is smooth and lump-free, then add the sifted icing sugar and continue beating until smooth and fluffy, about 6-8 minutes. Scrape down the cream that has settled on the sides of the bowl with a spatula. Add rum or vanilla extract to taste and beat again.