Sunday, September 23, 2012

Schmaltzerdoodles: Duck Fat Onion Cookies

Begin by finely dicing one small onion and brown very gently in duck or chicken fat with a good pinch each of salt and thyme. Let cook about 30 minutes on the lowest heat possible, stirring often. Then place in a separate small bowl and chill thoroughly in the freezer, at least 20 minutes.


Take one cup of well chilled solid duck or chicken fat and cream in one cup of coarse grained unrefined sugar. Add one egg, a capful of vanilla and a dash of cinnamon and freshly grated nutmeg. Add in the chilled onions, a handful of crushed walnuts and enough flour to make a dough you can roll into balls. The more flour you add, the more cakey they will be. The less you add, the crisper. Roll out small balls and place them on a baking sheet lined with tinfoil. Bake at 350 degrees for 45 minutes. They will look and have the texture of Mexican wedding cookies, so sprinkle with powdered sugar if you like.

Makes 28-30 cookies. Serve with good bourbon, sit on the porch and enjoy at about 5:00 on a Sunday afternoon on the first day of fall.

3 comments:

CJ - Food Stories said...

This is a recipe that I've never heard of before ... Any food history or background you can share?

Ken Albala said...

None, I'm afraid. I made it up!

lostpastremembered said...

We were on the same page this week... I did a boozy apple fritter and tried doing it old school in lard. WOW!
Its a Victorian recipe that I am making again. Love the sweet with the nuts and onion... perfect to have with a drink on the fall veranda.. NUM!