Lard Peanut Butter Cookies


Here is a recipe for lard peanut butter cookies that is simple to do and skips the overused, cliche-ed, sugared fork step.  It also uses lard instead of shortening.  Shortening is evil. It’s  the hydrogenation process basically changes the cottonseed oil into something more akin to plastic.  Why do you think Crisco is so shelf stable?  I use lard 50/50 with butter.  You can use all lard, but the butter really adds a lot of flavor.  You have to remember, I’m married to a pastry chef, so I get yelled at when a chance to use butter gets waylayed.

Lard Peanut Butter Cookies

Author: John MacDowall


  • 1/2 c lard
  • 1/2 c softened butter
  • 1 1/2 c peanut butter
  • 1 c sugar
  • 2/3 c brown sugar packed
  • 2 eggs beaten
  • 2 1/2 c flour
  • 1 tsp baking powder
  • 1 1/2 tsp soda
  • 1 tsp salt


  • In large bowl, cream shortening, butter and peanut butter, add eggs. In another bowl mix dry ingredients. Add this gradually to moist mixture and mix well. Pinch and form golf ball size balls rolled in hands. I like to use a #32 disher, which yields 1 oz balls. You can go with a #16 disher, but you'll have to flatten the cookies slightly before baking.
  • Bake 1 oz cookies at 375*F for 12 minutes just until golden, longer for crispier lard peanut butter cookies.
  • Bake 2 oz cookies at 375*F for 14-15 minutes just until golden, longer for crispier lard peanut butter cookies.
I don’t usually mention that there’s lard in these when serving them. People freak out when faced with eating anything lard, not to mention lard peanut butter cookies. Those Crisco ad people did a really good job of alienating such a wonderful fat and replacing it with something that is barely digestible.


About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

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