Meat Grinder Cookie

• Meat

  • 1 Meat grinder with cookie disk attachment

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup (200 g - granulated sugar
  • 4 1/2 cup (576 g - 608 g - all-purpose flour
  • 2 1/8 tbsp Baking soda
  • 4 oz Lard
  • 1/2 tsp Sea salt
  • 2 1/8 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 1/8 tbsp Vinegar

• Dairy

  • 1/2 cup (115 g - sour cream
  • 12 oz Butter, unsalted organic

Found on valyastasteofhome.com

Description

Ingredients

• 4 ½ -4 ¾ cup (576 g – 608 g) – all-purpose flour (I used organic whole wheat white flour)
• 6 oz. (170 g) – unsalted organic room temperature butter
• 2 oz. (56 g) – LARD room temperature (read what LARD is? HERE)
• ½ cup (115 g) – sour cream
• 1 cup (200 g) – granulated sugar
• 1 large – egg
• 1 tbsp. (15 ml) – baking soda
• 1 tbsp. (15 ml) – vinegar
• 1 tsp. (5 ml) – pure vanilla extract
• ¼ tsp. (1.25 ml) – sea salt
• Meat grinder with cookie disk attachment

Directions

• Sift flour onto a working surface. Rub (room temperature) butter, lard into flour with hands until well incorporated and the mixture resembles tiny breadcrumbs.
• Form a small crater in the middle of the crumbed flour and add the rest of the ingredients: sugar, sour cream, egg, salt, vanilla, and baking soda activated with vinegar. Start by mixing all the ingredients together inside the crater, then gradually scooping in flour with your hand until all the flour is incorporated. Remove all dough from your hands, knead it well and form a ball. The dough is very easy to work with. It should have the consistency of play dough; not too sticky but cleans the surface of crumbs and flour well.
• Knead the dough into a ball. Place it onto a plate, cover with plastic food wrap and refrigerate for an hour or two.
• Preheat oven to 350 F (180 C). Remove from the fridge, pinch off a handful size chunk of dough and push it through the meat grinder. Cut the cookie bar from the meat grinder disc when it’s about 3 inches long.
• Then place them onto a greased cookie sheet.
• Bake for 25 minutes at 350 F (180 C) or until light golden brown.
• Let them cool for 5 minutes. Remove cookies from cookie sheet and place them into a large Tupperware container. Dust each row of cookies with powdered sugar. Store cookies in the container closed with a lid. They also freeze perfectly if the recipe turns out to be too large for your family.