Donna Skovlund'S Duck Fat Sugar Cookies
- 2/3 cup chilled rendered duck fat (left over from a roast duck)
- 5 1/3 tablespoons (1/3 cup) salted butter, softened
- 1 1/2 cups sugar plus additional for shaping and sprinkling the cookies
- 2 large eggs
- 2 tablespoons milk
- 1 tablespoon vanilla
- 4 cups all-purpose flour
- 1 tablespoon double-acting baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins if desired
- In a large bowl with an electric mixer cream the duck fat and the butter toegther with 1/12 cups of the sugar until the mixture is light and fluffy and beat in the eggs, milk, and vanilla. Into another bowl sift together the flour, backing powder, and salt, add the flour mixture to the duck fat mixture with the raisins, and stir the mixture until it forms adough. Roll rounded teaspoons of the dough into balls, arrange the balls 3 inches apart on ungreased baking sheets, and flatten them with the bottom of a glass diffed in sugar. The edges will crack slightly. Sprinkle the cookies with sugar and bake in the middle of a preheated 350 degree oven for 10 to 12 minutes, or until they are pale golden. Transfer the cookies to racks to cool.
chilled rendered duck, butter, sugar, eggs, milk, vanilla, allpurpose, doubleacting baking powder, salt, raisins
Taken from www.epicurious.com/recipes/member/views/donna-skovlunds-duck-fat-sugar-cookies-1240524 (may not work)