madbaker | Shortbread is neither short nor bread. Discuss.

This week's Resolution Recipe: Lard Shortbread Cookies

4 oz unsalted butter, at room temp
4 oz leaf lard, ditto
1 cup powdered sugar
1/2 tsp vanilla (I doubled it, because one should always double the vanilla and the chocolate chips)
zest from one large lemon (I forgot to get a lemon, so I rehydrated some dried orange zest)
2 1/2 cups white flour
1/4 tsp salt

In an electric mixer fitted with the paddle, beat the butter and lard at medium speed for about one minute. Gradually add the sugar and increase the speed to medium-high. Occasionally stopping to scrape down the sides with a rubber spatula, continue to beat until pale and fluffy - 4-5 minutes. Stir in the vanilla and zest.

Blend together the flour and salt. Add all at once then stir for a couple of turns. Mix on the lowest speed just until the flour is incorporated; do not overmix. Turn the dough out onto a piece of plastic wrap, push together to form a large flat disc, and wrap well. Refrigerate until very firm, at least 2 hours or overnight.

Heat the oven to 375. Line a baking sheet with parchment. Scoop out the dough in Tbsp or roll flat and cut into pieces (my method). Bake until the edges are lightly golden, 12-14 minutes. Remove from the oven and sprinkle with confectioners' sugar. Remove the cookies with a spatula and lay out on a cooling rack.

What worked: Tasty. Fluffy. Shortbready.

What didn't: I wanted to stamp these with the Saluminati stamp I was gifted, but the stamp didn't take well. (The stamp has a deep innie design and it's too deep for this. Maybe for a structural lard crust.)

Will I make it again? Meh, maybe. I enjoy shortbread but it's not a go-to for me.