The recipe my grandmother, my mother, and I use calls for lard. It is easy to find in our stores around here (I usually get mine at Save a Lot). I keep it on hand because I do a lot of 18th Century cooking. The recipe also calls for a small amount (1/4 tsp) of vinegar. I was always taught to work with cold ingredients. My sister uses the same recipe but hers tend to be tougher then the rest of us. I think she tends towards overworking the dough. I am interested in trying the vodka. I also would be interested in trying the coconut oil. I will have to experiment.

• Reply