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1996 3rd Place Winner Pecan Cookies (Polvorones)

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Cookies Holiday Mexican

Ingredients:

  • 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

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 the same.
 
Source: Chicago Tribune, December 4, 1996. Posted to MM-Recipes Digest V3 #339
 
From: Linda Place <placel@worldnet.att.net>
 
Date: Wed, 11 Dec 1996 04:11:46 +0000