Pecan Cookies (Polvorones)

Course : Cookies
Serves: 3
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1 cup sugar
1/2 cup unsalted butter
1/2 cup lard
1 large egg yolk
1 tablespoon vanilla
2 1/4 cups all-purpose flour
3/4 teaspoon cinnamon
1/4 tablespoon anise seed -- finely crushed
1 dash salt
1/2 cup pecans -- finely chopped

Preparation / Directions:

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 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. Test Kitchen 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 t


Nutritional Information:

1334 Calories (kcal); 80g Total Fat; (53% calories from fat); 12g Protein; 144g Carbohydrate; 186mg Cholesterol; 54mg Sodium

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