Yield 5 dozen
This is a monumental recipe, both in the quantity of cookies it makes, and in the breathtaking fashion with which it calls for sugar, lard, and meat, of all things.
Cook the pork, then drain and set aside.
Start your oven heating.
In a large bowl, cream the lard and sugar, then beat in the eggs. Mix in the peanut butter and the zest, then mix in the flour, baking soda and cinnamon, then stir in the nuts and the cooked ground pork.
Drop by teaspoonfuls onto a greased cookie sheet, then press down with a wet fork and sprinkle lightly with white sugar.
Bake for 10 minutes.
For the zest, use about 8 lemons, oranges or combination of both. You can just zest them coarsely. Must be stored in a refrigerator owing to the meat in them.
Courses Desserts and Sweets