---------- Recipe via Meal-Master (tm) v8.05
  
       Title: 1996 3rd Place Winner: Pecan Cookies (Polvorones)
  Categories: Cookies, Holiday, Mexican
       Yield: 3 servings
  
       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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