1. Heat oven to 180ºC . Beat 0.75 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 quarter cup sugar in pie plate; roll dough balls in sugar. Place balls 13 cm apart on ungreased cookie sheet. Press each ball with bottom of a glass dipped in sugar to about 1 cm thickness.

3. Bake 10 minutes. Reduce oven to 150ºC and continue baking until lightly browned, dozen to 15 minutes. Remove to cooling rack. Test Kitchen Note: An additional half cup butter can be substituted for the lard. Also, you may bake the cookies at a constant 160ºC ; cooking time should be about the same.