| 1 | The 3rd place winner in the chicago tribune"s 1996 annual holiday cookie contest; by marilyn cahill of chicago, illinois. |
| 2 | Heat oven to 350°F. |
| 3 | Beat ?cup of the sugar, butter and lard in large bowl of electric mixer on high speed until light and fluffy; about 3 minutes. |
| 4 | Add egg yolk and vanilla; beat until smooth. |
| 5 | Beat in flour, cinnamon, anise seed and salt until well mixed. |
| 6 | Stir in pecans. |
| 7 | Roll walnut-size pieces of dough between palms to make round balls. |
| 8 | Put remaining ?cup sugar in pie plate; roll dough balls in sugar. |
| 9 | Place balls 5 inches apart on ungreased cookie sheet. |
| 10 | Press each ball with bottom of a glass dipped in sugar to about ?inch thickness. |
| 11 | Bake 10 minutes. |
| 12 | Reduce oven to 300°F and continue baking until lightly browned, 12 to 15 minutes. |
| 13 | Remove to cooling rack. |
| 14 | test kitchen note: an additional ?cup butter can be substituted for the lard. |
| 15 | Also, you may bake the cookies at a constant 325°F; cooking time should be about the same. |
