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1996 3rd Place Winner: Pecan Cookies (Polvorones)

Author/Submitted by: Marilyn Cahill of Chicago, Illinois, Chicago Tribune's 1996 Annual Holiday Cookie Contest
Servings: 3
Categories: Cookies / Desserts

1  cup  Sugar
1/2  cup  Unsalted butter
1/2  cup  Lard, see notes
1    Egg yolk
1  teaspoon  Vanilla
2 1/4  cups  All-purpose flour
3/4  teaspoon  Cinnamon
1/4  teaspoon  Anise seed, finely crushed
1  pinch  Salt
1/2  cup  Pecans, finely chopped

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 300F and continue baking until lightly browned, 12 to 15 minutes. Remove to cooling rack.

The 3rd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest; by Marilyn Cahill of Chicago, Illinois. Test Kitchen Note: An additional 1/2 cup butter can be substituted for the lard. Also, you may bake the cookies at a constant 325F; cooking time should be about the same.

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