Pastissets (Powdered Sugar Cookies from Spain)

READY IN: 1hr 15mins
Recipe by Acerast

A delicate cookie from the Catalunya and Baleares Region of Spain. From Penelope Casa's book "Delicioso!" She recommends using lard for authenticity and best flavor.

Top Review by William B.

If I make these again I'd use 1/2 lard and 1/2 butter. I suspect lard is used to keep the cookies firm at room temperature, but it seems the cookies are a bit "lardy," and I'd prefer a buttery taste. I don't think there's enough cinnamon, so I'd increase it to 1/2 teaspoon. (I'll mix some cinnamon in with the confectionery sugar when I powder them.) I used 1 teaspoon of grated lemon peel, and that seems about right. Generally this is a pretty good cookie. They are fragile when they come out of the oven, so they need to be cool when you move them.

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. In a large bowl, with a wooden spoon, beat together the lard and butter.
  3. Incorporate the sugar, egg yolk and lemon peel into the lard/butter mixture.
  4. In a separate bowl, combine the cinnamon and flour; work into the lard mixture with your hands to form a smooth dough.
  5. On a floured surface, roll the dough 1/4 inch thick and cut with a 3-inch scalloped cookie cutter (or other shape).
  6. Arrange cookies on a greased or parchment lined cookie sheet and bake for about 10 minutes, or until golden.
  7. Allow to cool briefly on the cookie sheet as they are delicate when warm.
  8. When cool, coat with confectioner's sugar.

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