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Add a photoServings: 12
Ingredients
- 1 c. Sugar
- 1/2 c. Unsalted butter
- 1/2 c. Lard
- 1 x Egg yolk
- 1 tsp Vanilla
- 21/4 c. All-purpose flour
- 3/4 tsp Cinnamon
- 1/4 tsp Anise seed, finely crushed
- 1 pch Salt
- 1/2 c. Pecans finely minced
Directions
- Cookie Contest; by Marilyn Cahill of Chicago, Illinois.
- 1. Heat oven to 350'F. Beat 3/4 c. of the sugar, butter and lard in large bowl of electric mixer on high speed till light and fluffy; about 3 min. Add in egg yolk and vanilla; beat till smooth. Beat in flour, cinnamon, anise seed and salt till well mixed. Stir in pecans.
- 2. Roll walnut-size pcs of dough between palms to make round balls. Put remaining 1/4 c. 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 min. Reduce oven to 300'F and continue baking till lightly browned, 12 to 15 min. Remove to cooling rack.
- Note: An additional 1/2 c. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 427 | |
| Calories from Fat 164 | 38% |
| Total Fat 18.49g | 23% |
| Saturated Fat 8.44g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 15mg | 1% |
| Potassium 73mg | 2% |
| Total Carbs 58.93g | 16% |
| Dietary Fiber 1.8g | 6% |
| Sugars 16.95g | 11% |
| Protein 5.96g | 10% |
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