| 1 cup Sugar | | 12 cup Unsalted butter | | 1/2 cup Lard | | 1 x Egg yolk | | 1 tsp Vanilla | | 2 1/4 cup All-purpose flour | | 3/4 tsp Cinnamon | | 1/4 tsp Anise seed, finely crushed | | 1 pch Salt | | 1/2 cup Pecans finely chopped |
| | Cookie Contest; by Marilyn Cahill of Chicago, Illinois. | | 1. Heat oven to 350'F. Beat 3/4 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 1/4 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 1/4-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. | | Note: An additional 1/2 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. |
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