Iberian White Cookies

1. 1

   Beat the pork lard a bit to lighten it, then add in the sherry and orange juice. Beat another 5 minutes until well mixed.

2. 2

   Sift the flour with the baking powder and gradually beat it into the lard mixture. Wrap the dough in plastic wrap and refrigerate for 24 hours.

3. 3

   The next day, preheat the oven to 210 degrees Celsius (or 190 C. for a convection oven).

4. 4

   Roll the dough out to a thickness of 1 centimeter. Using cookie cutters or a glass, cut out sections and place them on a baking sheet.

5. 5

   Bake the cookies for 15 to 20 minutes or until they are lightly golden.

6. 6

   Let cool on a baking rack and generously sprinkle with powdered sugar since the dough has no sugar in it.

* Per serving · 4 servings · Values may vary.

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