Recipe: Pecan Shortbread Cookies (with anise seeds and cinnamon)

PECAN SHORTBREAD COOKIES

1 cup sugar, divided use
1/2 cup butter or margarine, room temperature
1/2 cup lard or solid vegetable shortening, room temperature
1 large egg yolk
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon anise seeds, finely crushed
Pinch salt
1/2 cup finely chopped pecans

Combine 3/4 cup of the sugar, the butter and lard in large mixer bowl; beat until light and fluffy. Add egg yolk and vanilla; beat until smooth; set aside.

Mix flour, cinnamon, anise seeds and salt in medium bowl. Add flour mixture, 1/4 at a time, to butter mixture, stirring to blend well after each addition. Stir in pecans.

Roll dough between palms into 1-inch balls; roll balls in remaining 1/4 cup sugar to coat. Place 3 inches apart on ungreased baking sheets. Press balls with bottom of glass to flatten into 3/8-inch-thick circles, dipping glass into sugar each time to prevent sticking.

Bake in preheated 350 degrees F oven 10 minutes. Reduce oven setting to 300 degrees F; continue baking until cookies are light brown, 12 to 15 minutes longer. Cool on baking sheets on wire racks, 3 minutes. Remove from baking sheets; cool completely on racks.

Makes about 3 dozen
From: Recipelink.com
Source: Recipe booklet: Country Cooking, The Best of Favorite Brand Name Recipes, December 20, 1988