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| 1 Tasse | sugar |
| 1/2 Tasse | butter unsalted |
| 1/2 Tasse | Lard |
| 1 | egg yolk |
| 1 Teelöffel | vanilla |
| 2 1/4 Tasse | all-purpose flour |
| 3/4 Teelöffel | cinnamon |
| 1/4 Teelöffel | Anise seed, finely crushed |
| 1 Prise | salt |
| 1/2 Tasse | Pecans finely chopped |
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Contest; by Marilyn Cahill of Chicago, Illinois.
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.
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