Assorted cookies

I made these cookies for a platter with various pastries for a family anniversary. They were perfect because they don't spoil easily and you can make several varieties without much hassle. I love that you can quickly adjust the decoration or flavor depending on what you have on hand in the kitchen.

Quick Info

Total time: about 1 hour and 15 minutes (including cooling and decorating)
Servings: 45-50 pieces, depending on size
Difficulty: easy to medium, no special equipment needed

Ingredients

400 g all-purpose flour
200 g sugar
200 g lard (or butter for a different flavor, but lard makes them very crumbly)
100 ml water (at room temperature)
1 egg
1 packet baking powder (10 g)
2 packets vanilla sugar
1 pinch of salt
grated zest of 1 lemon or orange (for flavor)
unsalted peanuts (for decoration)

For decoration:
100 g white chocolate
100 g milk chocolate
4 teaspoons oil (sunflower or other neutral oil)
colored chocolate candies
grated coconut
powdered sugar

Preparation steps

1. In a large bowl, mix the flour, sugar, baking powder, salt, and grated citrus zest.

2. Add the cold lard, cut into pieces, and quickly rub it between your fingers until you get a sandy texture. Don't overdo it, just enough to combine.

3. Beat the egg with the vanilla sugar and pour it over the mixture. Add the water. Start kneading with your hands or a wooden spoon until the dough comes together. If it seems too dry, add a tablespoon of water; if it's sticky, add a little flour.

4. Divide the dough into two or three pieces if you want different varieties. Cover them with plastic wrap and let them chill in the fridge for 10-15 minutes. It's not mandatory, but the dough is easier to work with when cold.

5. Preheat the oven to 180°C (bake top and bottom, no fan).

6. For simple cookies, break off pieces of dough the size of a walnut, form balls, place them on a baking sheet lined with parchment paper, and gently press them with a fork. Stick half a peanut into each one.

7. If you want cookies with colored candies, place the dough in a piping bag without a tip or in a bag with a corner cut off, and form small mounds directly on the baking sheet. Sprinkle the candies on top, pressing lightly to stick.

8. Bake the cookies for 12-14 minutes, until the edges turn slightly golden. Don't leave them too long, or they'll dry out.

9. Carefully remove them from the baking sheet, as they are fragile when hot. Let them cool completely on a rack before decorating.

10. For the glaze: break the chocolate into pieces and place it in a heatproof bowl. Melt it in a double boiler or microwave (in 10-15 second intervals, stirring in between). Add the oil to the melted chocolate and mix well.

11. Dip the cooled cookies halfway or just the bottom into the melted chocolate, or if you prefer, drizzle chocolate over them with a teaspoon.

12. You can sprinkle grated coconut over the warm chocolate. Place the cookies on a tray lined with parchment paper and refrigerate for 15-20 minutes until the glaze hardens.

13. Cookies with candies can be dusted with powdered sugar after they have cooled.

Why I make this recipe often

These cookies keep well for a few days, so you can make a larger batch. They are versatile – you can decorate them however you want, no special shapes are needed, and the dough is easy to work with. If you have guests or want something sweet with your morning coffee, they fit perfectly. I also love that you can adapt the flavors or toppings with what you have in your pantry.

Tips and variations

Tips

If you use butter instead of lard, you will have less crumbly cookies, but the butter flavor changes the taste (it’s worth trying at least once).

When working with the dough, keep your hands cold – the lard softens quickly, and the cookies won't turn out as crumbly if it's too warm in the kitchen.

For decoration, let the cookies cool completely; otherwise, the chocolate won't adhere well.

Substitutions

Sugar can be replaced with brown sugar for a slightly caramelized flavor.

You can use any kind of nuts or almonds for decoration.

Lard can be replaced with butter, but the texture will change.

Instead of water, you can use milk if you want a creamier texture.

Variations

You can add a teaspoon of cocoa powder to the dough for some of the cookies, or orange zest for a more intense flavor.

Instead of colored candies, you can use chopped chocolate, raisins, or cranberries.

For a plain version, sprinkle a little sugar on top before baking.

Serving ideas

They look great on a platter with other types of cookies or biscuits. They are also suitable for gifts, placed in cardboard boxes or bags.

They are also good for packing for school or work, especially those without glaze (they won’t stick together).

Frequently asked questions

1. Can I freeze the cookie dough?
Yes, the dough lasts up to 2 months in the freezer, well wrapped. Thaw it slowly in the fridge before use.

2. Can the cookies be made without eggs?
Yes, you can omit the egg and add 2-3 tablespoons of water or milk instead. The texture will be slightly different, but they turn out fine.

3. How long do the baked cookies last?
Stored in a sealed container, they stay fresh for 5-6 days. After that, they may dry out, but they are still good with coffee.

4. Can I use margarine instead of lard?
You can, but the taste and texture will differ. If you have another option, lard or butter is more suitable.

5. What do I do if I don’t have candies or nuts?
The cookies can be decorated with raisins, chocolate pieces, or simply left plain.

Nutritional values (estimated, per medium cookie)

Calories: ~90 kcal
Fat: 4 g
Carbohydrates: 12 g
Protein: 1 g

Values may vary depending on decoration and ingredients used. If you use lard, the fat content will be higher.

Storage and reheating

Cookies are best stored in metal or plastic containers with lids, at room temperature, away from moisture. They stay fresh even after a few days. If you want them to become crunchy again after a few days, place them in the oven at 160°C for 2-3 minutes. Those with glaze also last, but don’t stack them until the chocolate is completely set.

If you need to store them longer, they can be frozen and easily reheated in the oven, just enough to soften them slightly.

The ingredients are mixed together in a large bowl. On a baking tray lined with parchment paper, the cookies are formed using a piping bag and decorated with colored candies. Another, simpler method is to make small balls that are then gently flattened with a fork and half peanuts are pressed into them. After baking, they are left to cool. In the meantime, we melt the chocolate. Here, it was so warm that I melted the chocolate in 5 minutes in the sun. :) Break it into pieces and melt it in a double boiler, or directly in the microwave for about 12 seconds. Add oil for the shine of the chocolate, then mix to combine. You can play with the chocolate; it’s not mandatory to decorate them like I did. I also rolled them in coconut. Don’t forget to refrigerate them! The chocolate needs to harden! The other cookies, namely those with colored candies, are well dusted with sugar. Enjoy!

 Ingredients: Ingredients: 400 g flour, 200 g sugar, 200 g lard, 100 ml water, 1 egg, 1 packet baking powder, 2 packets vanilla, a pinch of salt, unsalted peanuts, grated zest of one lemon or orange. For decoration: 100 g white chocolate, 100 g milk chocolate, 4 teaspoons oil, colored chocolate dragees, coconut, powdered sugar.

 Tags:  assorted cookies