Using an electric mixer, beat the lard and sugar until light and fluffy. Stir in the cinnamon, lemon zest, egg yolk. Stir in the flour. Do not overmix at this point.

You may notice a faintly roasty-pork scent--do not let it make you nervous, when the cookies are baked they will be delicious and distinctly a dessert cookie.

Shape the dough into a disc and wrap in plastic wrap. Chill for 30 minutes.

Preheat the oven to 425 F. Roll the dough on a floured surface out to 3/8 - 1/2 inch thickness (yes these cookies are thick). Cut them with a 1 3/4-inch diameter round cookie cutter. I used one with a scalloped edge on Casas' recommendation. Gather the scraps, re-chill if necessary, and re-roll and cut out cookies until the dough is gone. Work the dough as little as possible.

Place the cookies on a cookie sheet lined with silicone or parchment. Brush the tops of the cookies with whisked egg white and then sprinkle the coarse sugar on top of them.

Bake for 13-15 minutes, until the cookies are golden brown. Transfer to a cooling rack after 3-5 minutes. Let cool completely.