|Butter/Margarine||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Confectionery sugar||3 Tablespoon (10X Sugar, For Dough)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Finely chopped pecans||1 Cup (16 tbs)|
|Confectionery sugar||1⁄4 Cup (4 tbs) (For Coating, 10 X Sugar)|
1. Cream butter or margarine and the 3 tablespoons 10X sugar until fluffy in medium-size bowl; stir in flour gradually, then pecans, until well blended. Chill until firm.
2. Roll, a teaspoonful at a time, into marble-size balls; place, 2 inches apart, on cookie sheets.
3. Bake in slow oven (325°) 20 minutes, or until lightly golden.
4. Cool on cookie sheets 5 minutes; remove carefully. Roll in the 10X sugar in pie plate while still warm to make a generous white coating; cool on racks. Store with waxed paper or plastic wrap between layers in a container with tight-fitting cover.
Serving size: Complete recipe
Calories 2349 Calories from Fat 1499
% Daily Value*
Total Fat 175 g268.5%
Saturated Fat 65 g325.1%
Trans Fat 0 g
Cholesterol 241.9 mg80.6%
Sodium 14.9 mg0.6%
Total Carbohydrates 186 g62.1%
Dietary Fiber 14.3 g57.3%
Sugars 77.4 g
Protein 24 g48.6%
Vitamin A 57.5% Vitamin C 2.1%
Calcium 12.6% Iron 48.4%
*Based on a 2000 Calorie diet