Ingredients Jump to Instructions ↓

  1. 1 cup Sugar

  2. cup Unsalted butter

  3. cup Lard

  4. 1 Egg yolk

  5. 1 teaspoon Vanilla

  6. 2 1/4 cup All-purpose flour

  7. teaspoon Cinnamon

  8. teaspoon Anise seed, finely crushed

  9. 1 pinch Salt

  10. cup Pecans; finely chopped

Instructions Jump to Ingredients ↑

  1. The 3rd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest; by Marilyn Cahill of Chicago, Illinois.

  2. 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.

  3. 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.

  4. Bake 10 minutes. Reduce oven to 300'F and continue baking until lightly browned, 12 to 15 minutes. Remove to cooling rack.

  5. 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.

  6. Source: Chicago Tribune, December 4, 1996.

  7. Posted to MM-Recipes Digest V3 #339 From: Linda Place

  8. Date: Wed, 11 Dec 1996 04:11:46 +0000


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