Yield: 3 Dozen
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| ½ cup | Unsalted butter |
| ½ cup | Lard |
| 1 | Egg yolk |
| 1 teaspoon | Vanilla |
| 2¼ cup | All-purpose flour |
| ¾ teaspoon | Cinnamon |
| ¼ teaspoon | Anise seed, finely crushed |
| 1 pinch | Salt |
| ½ cup | Pecans; finely chopped |
The 3rd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest; by Marilyn Cahill of Chicago, Illinois.
1. Heat oven to 350'F. Beat ¾ cup of the sugar, butter and lard in large bowl of electric mixer on high speed until light and fluffy; about 3 minutes. Add egg yolk and vanilla; beat until smooth. Beat in flour, cinnamon, anise seed and salt until well mixed. Stir in pecans.
2. Roll walnut-size pieces of dough between palms to make round balls. Put remaining ¼ cup sugar in pie plate; roll dough balls in sugar. Place balls 5 inches apart on ungreased cookie sheet. Press each ball with bottom of a glass dipped in sugar to about ¼-inch thickness.
3. Bake 10 minutes. Reduce oven to 300'F and continue baking until lightly browned, 12 to 15 minutes. Remove to cooling rack.
Test Kitchen Note: An additional ½ cup butter can be substituted for the lard. Also, you may bake the cookies at a constant 325'F; cooking time should be about the same.
Source: Chicago Tribune, December 4, 1996.
Posted to MM-Recipes Digest V3 #339 From: Linda Place <placel@...>
Date: Wed, 11 Dec 1996 04:11:46 +0000