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1996 3rd Place Winner: Pecan Cookies (Polvorones)
Author/Submitted by: Marilyn Cahill of Chicago, Illinois,
Chicago Tribune's 1996 Annual Holiday Cookie Contest
Servings: 3
Categories:
Cookies
/
Desserts
Ingredients: 1
cup
Sugar 1/2
cup
Unsalted butter 1/2
cup
Lard,
see notes
1
Egg yolk 1
teaspoon
Vanilla 2 1/4
cups
All-purpose flour 3/4
teaspoon
Cinnamon 1/4
teaspoon
Anise seed,
finely crushed
1
pinch
Salt 1/2
cup
Pecans,
finely chopped
Directions:
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 300F and continue baking until lightly browned, 12 to 15 minutes. Remove to cooling rack.
The 3rd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest; by Marilyn Cahill of Chicago, Illinois. Test Kitchen Note: An additional 1/2 cup butter can be substituted for the lard. Also, you may bake the cookies at a constant 325F; cooking time should be about the same.
The 3rd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest; by Marilyn Cahill of Chicago, Illinois. Test Kitchen Note: An additional 1/2 cup butter can be substituted for the lard. Also, you may bake the cookies at a constant 325F; cooking time should be about the same.
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