On my grandmother’s recipe
Ingredients for about 70-75 cookies:
500 g flour
250 g pork odorless lard (not melted)
2/3 tea cup icing sugar (approx. 200 g)
Up to ½ tea cup peeled walnuts
Plain cocoa powder to decorate
In a bowl, combine all the dry ingredients (including vanilla), stir, then add the lard. Mix directly with your hands until you get a paste. If it seems dry and is more like crumbles than like a dough, moisten with a little light beer.
Shape into balls with the size of a large cherry, hiding a small piece of walnut inside. Align the cookies on a sheet of parchment paper, making sure you leave enough space between them.
To decorate them, put 1 spoon of cocoa in a small cup. Take a thimble, dip it in the cocoa powder and press it gently in the middle of each small biscuit.
Bake the cookies at 180°C and monitor the baking regularly. At the end, they should be lightly golden under but still pale on top.
Stored in a candy or cookie box, they can last 2 to 3 weeks.