Ingredients:

● 4 oz South Chicago Packing Traditional Lard
● 4 oz butter, softened
● 10 oz granulated sugar
● 1 tsp salt
● 1 egg
● 2 oz milk
● 1 tbsp pure vanilla extract
● 12 oz all-purpose flour
● 8 oz cake flour
● 1 tbsp baking powder

Directions:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together Traditional Lard, butter, sugar, and salt until light and fluffy, about 5 minutes.

2. Add egg, milk, and vanilla extract. Mix until fully combined, scraping down the sides of the bowl as needed.

3. Gradually add the all-purpose flour, cake flour, and baking powder, mixing until a smooth dough forms.

4. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.

5. Preheat oven to 350°F and line baking sheets with parchment paper.

6. Roll dough to 1/8- to 1/4-inch thickness on a lightly floured surface. Cut into desired shapes and transfer to prepared baking sheets.

7. Bake for 8-10 minutes, or until the edges are just beginning to turn golden.

8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tip: For the best texture, chill the cut-out cookies on the baking sheet for 10 minutes before baking. This helps them hold their shape and creates crisp edges with a tender center.