1 cup granulated sugar
½ cup unsalted butter
½ cup lard
1 egg yolk
1 teaspoon vanilla
2¼ cups all-purpose flour
¾ teaspoons cinnamon
¼ teaspoon anise seed, finely crushed
1 pinch sea salt
½ cup Pecan Valley Pecan Pieces; finely chopped
½ cup unsalted butter
½ cup lard
1 egg yolk
1 teaspoon vanilla
2¼ cups all-purpose flour
¾ teaspoons cinnamon
¼ teaspoon anise seed, finely crushed
1 pinch sea salt
½ cup Pecan Valley Pecan Pieces; finely chopped
1. Preheat oven to 350ºF.
2. Beat ¾ cups 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.
3. Roll walnut-size pieces of dough between palms to make round balls. Put remaining ¼ 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 ¼-inch thickness.
4. Bake in a preheated oven for 10 minutes. Reduce oven to 300ºF and continue baking, for 12 to 15 minutes until lightly browned. Remove to cooling rack.
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