Recipe by cathyfood
This recipe was originally from my grandmother, Catherine Koffron Kvasnicka, whose family came to this country in the early 1900’s from what is now the Czech Republic. I am the 6th generation to use this recipe. You may need a little more or less than 5 cups flour - use enough to make the dough firm enough to handle, but not too stiff. It calls for lard to be authentic. You may substitute butter if lard is not available. The vanilla extract is optional. These cookies need to be made in advance and stored for several days in a sealed container, to allow the flavor to “mellow” before serving.
- 2 1⁄2 cups sugar
- 1 cup pure lard
- 2 eggs
- 3⁄4 cup milk
- 1⁄2 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 5 cups flour
Directions See How It's Made
- Cream sugar and lard until fluffy. Beat in eggs.
- Add milk with vanilla alternately with dry ingredients, and stir to combine.
- Chill for 1 hour before rolling and cutting.
- When ready to bake, preheat oven to 400 degrees F.
- Roll dough 1/8” thick and cut into shapes with cookie cutters.
- Bake on sheets lined with parchment paper for 5 to 7 minutes, until very lightly browned around the edges.
- Store baked cookies in sealed container for 3-5 days before serving.