---------- Recipe via Meal-Master (tm) v8.05

Title: Pecan Cookies (Polvorones)
Categories: Cookies, Holiday, Mexican
Yield: 1 Batch

1 c Sugar
1/2 c Unsalted butter
1/2 c Lard
1 Egg yolk
1 ts Vanilla
2 1/4 c All-purpose flour
3/4 ts Cinnamon
1/4 ts Anise seed; finely crushed
1 pn Salt
1/2 c Pecans; finely chopped

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

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.

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" apart on ungreased cookie sheet. Press each
ball with bottom of a glass dipped in sugar to about 1/4" thickness.

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.

Recipe FROM: Chicago Tribune, Dec 4, 1996

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