Wild Game Fat is not just for savory dishes it can transform pastries into something truly amazing! Just like my recipe for Duck Fat Shortbread Cookies with Turkish Coffee Glaze!

Duck Fat Shortbread Cookies with Turkish Coffee Glaze

Ingredients

• 1⁄4 cup plus 1 Tbsp. (140 g) unsalted butter, softened, plus more for greasing

• 1⁄4 cup plus 1 Tbsp. (140 g) cold rendered duck fat

• 1⁄2 cup sugar

• 1⁄2 tsp. kosher salt

• 1/2 tsp. Cardamom

• 1/4 tsp. Cinnamon

• 1 large egg

• 2 cups (280 g) all-purpose flour

1. Lightly grease a 10 inch springform pan.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, duck fat, sugar, and salt on medium speed until pale and fluffy, 1–2 minutes. Add the egg and continue beating until combined. Turn off the mixer, add the flour, Cardamom, Cinnamon and pulse on low speed until a dough just comes together.

3. Scrape the dough into the prepared pan and spread into an even,3/4-inch-thick layer. Use a sharp, thin knife to lightly score the surface into 8 triangles, then gently poke small holes on the top but be careful not to go all the way through to the bottom.

4. Refrigerate until the dough in the pan is chilled solid, 1 hour.

5. Preheat the oven to 325°. Transfer the pan to the oven and bake until the dough is set and just barely browned at the edges, 16-18 minutes.

6. While the shortbread is still hot, remove the side of the springform pan and use a thin knife to neatly slice into triangles. Let cool completely in the pan before removing and before glazing. Once cooled, remove from pan and use a fork to glaze the cookies

Turkish Coffee Glaze

• 2 TBS Turkish Coffee, chilled

• 3/4 Cup Powdered Sugar

Directions:

In a bowl whisk together the coffee and powdered sugar. You may need a dash of coffee or sugar to get it to the consistency that is runny yet still think. Once well combined use a fork or a small whisk and drizzle the glaze over chilled cookies. Then serve!