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1
Cream the three fats together until smooth and uniform.
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2
Beat in the sugar, salt, and eggs along with a small handful of flour until the mixture is cohesive.
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3
Work in the remaining flour gradually until a soft, pliable dough forms. Do not overwork.
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4
Divide into 40 equal balls (approximately 1 oz / 28 g each).
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5
Press each ball between plastic-lined tortilla press plates to a 5-inch round.
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6
Cook on a griddle held at very low heat — approximately 150–160°C / 300–320°F — until lightly golden on the underside, about 5 minutes. Flip and repeat.
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7
Transfer to a wire rack in a single layer and cool completely. The cookies crisp as they cool.