1996 3rd place winner: pecan cookies (polvorones)

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.
  
    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.
 
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