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Mexican Wedding Cakes

Grannys.kitchen's picture
Ingredients
  Margarine 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Finely chopped pecans 1 Cup (16 tbs)
  All purpose flour 2 Cup (32 tbs)
  Confectioners sugar 2 Tablespoon
Directions

Preheat oven to 350°F.
Beat margarine until fluffy in large bowl with electric mixer at high speed.
Add the 3/4 cup sugar, flour and vanilla.
Mix well.
Blend in pecans at medium speed.
Shape dough into 1 inch balls.
Place 1 inch apart on cookie sheet.
Bake 25 minutes, or until pale golden brown.
Roll in confectioners' sugar while still hot.
Cool on wire racks; roll in sugar again to coat evenly.
Store in tightly covered tin with wax paper between layers.

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3380 Calories from Fat 2255

% Daily Value*

Total Fat 258 g397.7%

Saturated Fat 38.3 g191.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 66.2 mg2.8%

Total Carbohydrates 239 g79.7%

Dietary Fiber 17.7 g70.8%

Sugars 34.8 g

Protein 37 g73.5%

Vitamin A 156.5% Vitamin C 2.5%

Calcium 12.4% Iron 80.5%

*Based on a 2000 Calorie diet

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Mexican Wedding Cakes Recipe