Iberian White Cookies

• 2 7/16 cups pork lard room temperature
• 1/2 cup dry sherry
• 1/2 cup orange juice freshly squeezed
• 6 3/4 cups pastry flour
• 15/16 tablespoon baking powder
• powdered sugar for sprinkling later

1. Beat the pork lard a bit to lighten it, then add in the sherry and orange juice. Beat another 5 minutes until well mixed.
2. Sift the flour with the baking powder and gradually beat it into the lard mixture. Wrap the dough in plastic wrap and refrigerate for 24 hours.
3. The next day, preheat the oven to 210 degrees Celsius (or 190 C. for a convection oven).
4. Roll the dough out to a thickness of 1 centimeter. Using cookie cutters or a glass, cut out sections and place them on a baking sheet.
5. Bake the cookies for 15 to 20 minutes or until they are lightly golden.
6. Let cool on a baking rack and generously sprinkle with powdered sugar since the dough has no sugar in it.

pork lard, sherry, orange juice freshly squeezed, pastry flour, baking powder, powdered sugar

Taken from www.yummly.com/recipe/Iberian-White-Cookies-632146 (may not work)