Preheat oven at 350 F

Grease baking trays, or line with parchment paper, and set aside.

1. In a large bowl, mix together the dry ingredients, such as the two types of flours, along with sugar and baking powder, and then create a well at the bottom of the bowl by pushing the flour mixture up the sides of the bowl.

2. Add the eggs, butter, lard, lemon zest and half the milk. Start mixing everything together until a firm consistency. You don’t want the mix to be too wet of too dry… so as you are mixing and kneading the dough, you can alternate adding more milk if the dough is too dry, or adding more flour if too wet. You want the dough to be able to hold its shape when it’s pressed through the cookie press.

3. Use a cookie press with a star tip to make the long spike design.

4. Once you place the spikes on the prepared baking tray, cut the corn spikes into 5 to 6 inch length and bake for 15 to 20 minutes or until golden.  

If you like your cookies extra crunchy, you can keep them in the oven with the temperature lowered to 100 degrees for an extra 15-20 minutes.