Title: 1996 3rd place winner pecan cookies (polvorones)
 Categories: Cookies, Holiday, Mexican
      Yield: 3 Dozen
 
      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
 
  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.