Press Cookies
Press Cookies are crisp, buttery treats with a rich flavor from lard, butter, and vanilla, perfect for those who enjoy nostalgic homemade cookies with a tender texture.
Ingredients
Instructions
- Mix dry ingredients with shortening and butter.
- Add seed; mix well.
- Add eggs, milk, and vanilla; mix well.
- Grease pan; may be chilled.
- Bake about 20 minutes until golden brown at 375°F.
Tips & Substitutions
For a lighter texture, consider using half butter and half vegetable shortening instead of lard. You can also substitute some of the flour with almond flour for a nuttier flavor. If you want to add a hint of chocolate, mix in mini chocolate chips. Ensure your ingredients are at room temperature for better mixing.
Serving Suggestions
These press cookies are delightful on their own but can be enhanced with a drizzle of chocolate or a light dusting of powdered sugar. Pair them with a glass of milk or a cup of tea for a perfect afternoon treat. They also make a great addition to dessert trays alongside other sweet treats like Barry'S Favorite Chocolate Cake.
Storage & Reheating
Store leftover press cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to three months. To reheat, place in a 350°F oven for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Press Cookies contains roughly 1500 calories, with 14g protein, 169g carbohydrates, and 66g fat. It is an excellent source of vitamin C (154% of the Daily Value), dietary fiber (59% of the Daily Value), and calcium (49% of the Daily Value), and a good source of vitamin A and vitamin D. Note that it is relatively high in sodium, at 757mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of lard?
Yes, you can substitute lard with equal parts of butter or vegetable shortening. Each will yield a slightly different texture, with butter providing a richer flavor. Experimenting with different fats can lead to fun variations of this classic recipe.
What can I do if my dough is too dry?
If your dough feels too dry, gradually add a tablespoon of milk until it reaches the desired consistency. Be careful not to add too much at once, as you want the dough to hold its shape when pressed.
Can I add flavors or mix-ins to the dough?
Absolutely! You can add spices like cinnamon or nutmeg for warmth, or mix in nuts, chocolate chips, or dried fruits. Just keep in mind that adding too many ingredients may alter the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).