Pork Cracklin’ Cookies

Though published in 1986, this recipe originated from 1930s America, during the great depression. It uses pork crackling in place of other fat in a recipe, making it a hardcore use-up-the-bits cookie recipe.

The original recipe came from the compilation Stories and Recipes of the Great Depression of the 1930s, and it has pretty spartan instructions. I’ve fleshed out some details to make this recipe a bit more accessible for the modern cook.

Original published recipe, from Stories and Recipes of the Great Depression of the 1930s

Pork cracklin’ is the leftover skin, with a little fat attached, from rendering pork fat. Pork fat can be rendered from all over the pig, but most commonly it comes from the belly. Leaf lard, which comes from fatty tissue surrounding the kidneys and loin, is prized in America as the best for making pies and sweets.

Besides making these cookies, cracklin’ can be salted and makes a delicious snack. Lard isn’t as commonplace in kitchens these days, but is as versatile as any frying oil or shortening, with a better taste. If you end up making lard and crackling for these cookies, your kitchen will be filled with delicious, useful, porky ingredients.

These rather remarkable cookies are almost savory, a touch shortbready, and comforting. I recommend eating them within a day of baking, and don’t leave out the raisins and nuts! They add a lot to the cookie.

Pork Cracklin’ Cookies

These vintage cookies use pork cracklin' instead of butter, and make a rich, tasty, almost savory cookie. A real treat from the 1930s! Originally published in "Stories and Recipes from the Great Depression of the 1930s" (1986).
Print Recipe

Ingredients
  

  • 2 cups cracklin', pressed to release most of the lard
  • 1 cup brown sugar, packed
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup milk
  • 4 cups flour, sifted
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground clove
  • 1 tsp cinnamon
  • 1 cup raisins
  • 1 cup nuts, your choice (almonds work well, walnuts are also quite nice)

Instructions
 

  • Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
  • Process cracklin' in food processor, pulsing to make small pieces, or finely chop with a knife.
  • Using paddle attachment of stand mixer, or wooden spoon in large bowl, mix together processed cracklin, and both sugars. Mixture will be a bit crumbly.
  • Add eggs, vanilla and milk to bowl.
  • Whisk together flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Add to bowl.
  • Lastly, add nuts and raisins. Ensure cookies are properly mixed.
  • Shape cookies into small balls, and flatten into patties that are about 2 1/2" across. Place on prepared baking sheet, leaving a little room for them to grow.
  • Bake in oven for 7 minutes, rotate, and bake another five, until cookies are starting to feel firm to the touch. As the original recipe warns "don't overbake."
  • Let cool slightly on a wire rack and enjoy! If you feel the need to zazz these up, dust with powdered sugar.