1996 3rd Place Winner: Pecan Cookies



	1996 3rd Place Winner: Pecan Cookies cookies, mexican, holiday 1 cup sugar 1/2 cup unsalted butter 1/2 cup lard 1 egg yolk 1 teaspoon vanilla 2 1/4 cup all-purpose flour 3/4 teaspoon cinnamon 1/4 teaspoon anise seed, finely crushed 1 pinch salt 1/2 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 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 the same. Source: Chicago Tribune, December 4, 1996.