.foodpickle, I made peanut butter cookie dough using lard (not butter) but it's way too dry. Can I salvage it? (Don't want to add butter).
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lard is 100% fat while butter is 81% fat and 14-18% water. If the recipe you used called for butter, than you could try adding some moisture back into the recipe. I'd try adding some milk or water.
Are you not wanting to add butter because you have dairy/lactose issues?
I'd add an egg to help loosen up the batter.
Chinese almond cookies that I make only use lard. They are pretty crumbly so I make them smaller (thumb size) cookies. You might try that with your cookies if you're afraid they'll be too crumbly as regular size cookies
Please enter a valid email address.
Well played. You deserve a cookie.
Plus, a slice in the morning = vegetables for breakfast. (Kinda?)
3 Carrot Cakes to Make for Some-Bunny You Love
Carnitas, Meet Instant Pot
The Greatest Hits
Olive Oil Cake & a Lemon Poppy Seed Muffin
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.