Vanilla Cookies

The combination of lard and eggs creates a tender yet stable cookie structure—lard's larger fat crystals coat flour proteins differently than butter, preventing excessive gluten development while maintaining shape during baking. The baking powder provides chemical leavening that creates a light, cake-like crumb, while the sugar helps tenderize by interfering with gluten formation. The relatively high flour-to-fat ratio (compared to modern recipes) produces a sturdy cookie that holds its shape well, characteristic of early 20th-century recipes designed for practicality and storage.