| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Mexican | Cookies, Holiday, Mexican | 3 | Dozen |
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 |
INSTRUCTIONS
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
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