Ingredients
125 grams butter
1/2 tablespoon lard
125 grams granulated sugar
1 egg
125 grams honey
225 grams ground walnuts
Zest of 1/2 lemon
500 grams flour
1 1/2 tablespoons cinnamon
1/2 tablespoon nutmeg
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Beat butter and lard in a mixing bowl until smooth. Add the sugar and beat until the mixture is smooth again. Beat in the egg and then add honey, walnuts, and zest, and beat until incorporated. Sift the flour and mix it with the spices then add the mixture to the wet ingredients. Use a wooden spoon to bring everything together and then knead the dough until it becomes smooth and starts falling off of your fingers (this takes a while). Wrap the dough in plastic wrap and let it rest in the fridge for 2 hours. Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Roll out the dough between 2 large pieces of plastic wrap to avoid adding more flour. Aim for 1/4-inch thickness and cut out the cookies using the cookie cutter shape of your choice (pepper cookies are usually stamped by using traditional wooden carved blocks, but I'm assuming you don't have those lying around the house). Spread the cut dough on baking sheets and bake the cookies for 8 to 10 minutes until they start to brown slightly. Transfer to a wire rack to cool down.
If you'd like, you can decorate the cookies with royal icing.
Store the cookies in an airtight container for at least 2 to 3 days before serving. This allows them to soften and become truly irresistible.
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Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
French-engineered grinding mechanism — lifetime pepper mill
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout