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Polvorosas (Spanish pronunciation: [polβoɾosas]) are traditional Venezuelan and Colombian cookies. They are often made with flour, cornstarch, sugar, milk, and butter (or lard). The word stems from "pólvora," meaning particles that are reduced to one solid thing, in other words, dust.
The bizcochito or biscochito (diminutive of the Spanish bizcocho) is a New Mexican crisp butter cookie made with lard, flavored with sugar, cinnamon, and anise. [2] [3] The dough is rolled thin and cut into the shape of the fleur-de-lis, the Christian cross, a star, or a circle, symbolizing the moon. [4]
Lard remained about as popular as butter in the early 20th century and was widely used as a substitute for butter during World War II. As a readily available by-product of modern pork production, lard had been cheaper than most vegetable oils , and it was common in many people's diet until the Industrial Revolution made vegetable oils more ...
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Biscocho de rosca, more commonly known as rosca, is technically a cookie, and not a type of biscocho. It is from the towns of Barugo and Carigara of the island of Leyte . It is made with lard , anise , flour, sugar, butter, and eggs.
Butter cookies are also stronger than shortbread, and are great for rolling out to cut into shapes. These cookies also come from a different part of the world. Butter cookies originated in the ...
Pastry made from white flower, baking powder, salt, sugar, water, and lard or butter. It can have various fillings and is traditionally fried in oil, but for lesser fat content and more healthy version it can be baked in the oven. The filling is usually ground meat or cheese, but chicken, tuna and saltfish (bakiou) are also very popular.
Modern margarine is made mainly of refined seed oil and water, and may also contain milk. Vegetable shortening shares many properties with lard: both are semi-solid fats with a higher smoke point than butter and margarine. They contain less water and are thus less prone to splattering, making them safer for frying.