Rating: 4.5 stars 4.6
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe is adapted from my great-grandmother's recipe, that is over 100 years old. I had to wait 40 years before my mother would share this recipe with me. This recipe tastes similar to the windmill cookies that they used to sell in our grocery store--but my family thinks that this version is much more flavorful and softer.


Recipe Summary

20 mins
8 mins
8 hrs 5 mins
8 hrs 33 mins
4 dozen


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large bowl, stir together the melted butter, melted lard, white sugar, brown sugar, and eggs. Mix until well blended. Stir in the flour, baking soda, salt, cinnamon, and almonds. Shape the dough into two logs about 2 1/2 inches in diameter; wrap tightly in waxed paper and refrigerate 8 hours or overnight.

  • Preheat oven to 350 degrees F (175 degrees C). Remove the dough logs from the fridge and let them rest at room temperature for about 5 minutes.

  • Slice dough into slices about 1/4 inch thick. (The thinner you slice them, the crispier the cookies will be.) Bake in the preheated oven for 8 to 10 minutes until the edges begin to brown. Cool on wire racks.

Cook's Note:

You can also use a cookie stamp, mold, or press for these cookies: after you have chilled the dough, roll out the dough to 1/2" thick and press down on the dough until it's 1/4" thick.

Nutrition Facts

360 calories; protein 5.3g; carbohydrates 37.2g; fat 21.8g; cholesterol 51.7mg; sodium 268.1mg. Full Nutrition