Pecan Cookies (Polvorones)
Yield
1 batchPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter, unsalted
|
|
| ½ | cup |
lard
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
star anise
finely crushed |
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
pecans
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter, unsalted
|
|
| 118 | ml |
lard
|
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 532 | ml |
all-purpose flour
|
|
| 3.8 | ml |
cinnamon
|
|
| 1.3 | ml |
star anise
finely crushed |
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
pecans
finely chopped |
|
Directions
Heat oven to 350'F. Beat ¾ 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.
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.
Bake 10 minutes. Reduce oven to 300'F and continue baking until lightly browned, 12 to 15 minutes. Remove to cooling rack.
