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Mexican Wedding Cakes

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Ingredients
  Butter/Margarine 1 Cup (16 tbs) (2 Sticks)
  Confectioners sugar 3⁄4 Cup (12 tbs) (Powdered)
  All purpose flour 2 Cup (32 tbs)
  Vanilla 1 Teaspoon
  Finely chopped pecans 1 Cup (16 tbs)
  10x confectioners' powdered sugar 1 Tablespoon (10X)
Directions

1. Beat butter or margarine until fluffy in large bowl with electric mixer at high speed. Add the 3/4 cup 10X sugar, flour and vanilla. Mix well. Blend in pecans.
2. Shape dough into 1-inch balls. Place, 1 inch apart, on cookie sheet.
3. Bake in slow oven (325°) 25 minutes, or until pale golden brown.
4. Roll in 10X sugar while still hot. Cool on wire racks; roll in sugar to coat evenly.

Recipe Summary

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

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3.99643
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3745 Calories from Fat 2311

% Daily Value*

Total Fat 267 g410.8%

Saturated Fat 123 g615%

Trans Fat 0 g

Cholesterol 483.8 mg161.3%

Sodium 30.2 mg1.3%

Total Carbohydrates 313 g104.2%

Dietary Fiber 17.7 g70.8%

Sugars 107.5 g

Protein 38 g76.4%

Vitamin A 113.7% Vitamin C 2.1%

Calcium 17.2% Iron 80.8%

*Based on a 2000 Calorie diet

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Mexican Wedding Cakes Recipe