How to make
In a bowl, beat the soft butter with the lard, until a smooth mixture is obtained.
Add the sugar and vanilla sugar and continue beating.
Add the flour little by little, by sifting it and knead a smooth and compact butter pastry dough. Form a ball, wrap it in cling film and leave it for 1 hour in the refrigerator. If you are in a hurry you can leave it in the freezer for 20 minutes.
Shape the cookies to the size and shape you prefer - flattened circles or balls, arrange them in a tray onto baking paper and bake them, until they aquire an appetizing color in a preheated oven at 340°F (170°C). They are ready in no time, so keep an eye on them. About 15 minutes is enough, but it depends on their size.
I got two trays. I shape them by tearing a piece of dough smaller than a walnut, roll it into a ball and then flatten it. If you prefer larger and thicker cookies, they will need a little more time in the oven.
In a deep bowl, mix the powdered and vanilla sugar with the very finely chopped walnuts.
Roll the prepared cookies profusely in this mixture, while they are still warm, but not hot.
Arrange them in a wide plate and if you have leftover walnut mixture, sprinkle it on top. They turn out more than delicious and melt in your mouth. At home we call them sand cookies, because of their crumbly delicate structure.
This is one of the flavors and aromas of my childhood, which I am sharing with all of you.
These Crumbly Lard Cookies from my Childhood are wonderful!
