A little cornstarch makes cookies chewy!

I just learned this and tried it on 3 ingredient peanut butter cookies and it was very nice. So I made some bread with yeast and hemp hearts and added about a tsp. And it made it crumbly..... sugar probably makes the difference. But give it a try in your cookies! Don’t ask for measurements I don’t have any I put 1/2 tsp. In the cookies though.

I make these same cookies (With the brown sugar I use a little bourbon instead of vanilla)

I also push a Hershey's kiss down into each when I bake them.

YUM

Old timers will use pearl and leaf lard interchangably. This recipe for biscuits uses leaf lard.
[link to www.thecrepesofwrath.com]

Very fussy European chefs are switching back to this kind of ard and even making their lard by hand from the fat around kidneys to make double sure they the very best quality. You have to be very patient at low temps to render it and not smoke it and ruin it.

carrots make anything taste good !

A little cream of tartar makes them crispy. That is the added ingredientin Snickerdoodles.

I just learned this and tried it on 3 ingredient peanut butter cookies and it was very nice. So I made some bread with yeast and hemp hearts and added about a tsp. And it made it crumbly..... sugar probably makes the difference. But give it a try in your cookies! Don’t ask for measurements I don’t have any I put 1/2 tsp. In the cookies though.

When baking any dessert items, you use pearl lard ie the fat from the kidneys which has less intense meat flavor.

You would not want standard regular lard. It would not taste right in most desserts.

Sometimes people experiment and hit on a combination that offers great contrast. For example sweet and salty has a large appeal and this shows up in French homemade caramels. It's like milk and chocolate. Something about the two tastes extra delicious.

Lard and fried chicken works exceptionally well and enhances the flavor.

Pearl lard and pastry or pie crust is that way. It creates a flakiness that is difficult to achieve.

When baking any dessert items, you use pearl lard ie the fat from the kidneys which has less intense meat flavor.

You would not want standard regular lard. It would not taste right in most desserts.

Sometimes people experiment and hit on a combination that offers great contrast. For example sweet and salty has a large appeal and this shows up in French homemade caramels. It's like milk and chocolate. Something about the two tastes extra delicious.

Lard and fried chicken works exceptionally well and enhances the flavor.

Pearl lard and pastry or pie crust is that way. It creates a flakiness that is difficult to achieve.