Donna Skovlund'S Duck Fat Sugar Cookies – a delicious recipe with chilled rendered duck, butter, sugar, eggs, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl with an electric mixer cream the duck fat and the butter toegther with 1/12 cups of the sugar until the mixture is light and fluffy and beat in the eggs, milk, and vanilla. Into another bowl sift together the flour, backing powder, and salt, add the flour mixture to the duck fat mixture with the raisins, and stir the mixture until it forms adough. Roll rounded teaspoons of the dough into balls, arrange the balls 3 inches apart on ungreased baking sheets, and flatten them with the bottom of a glass diffed in sugar. The edges will crack slightly. Sprinkle the cookies with sugar and bake in the middle of a preheated 350 degree oven for 10 to 12 minutes, or until they are pale golden. Transfer the cookies to racks to cool.
951
kcal
Calories
22
g
Fat
170
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2/3 cup chilled rendered duck fat (left over from a roast duck), 5 1/3 tablespoons (1/3 cup) salted butter, softened, 1 1/2 cups sugar plus additional for shaping and sprinkling the cookies, 2 large eggs, and more.
Yes, Donna Skovlund'S Duck Fat Sugar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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