Mexican Wedding Cakes
|Butter/Margarine||1 Cup (16 tbs) (2 Sticks)|
|Confectioners sugar||3⁄4 Cup (12 tbs) (Powdered)|
|All purpose flour||2 Cup (32 tbs)|
|Finely chopped pecans||1 Cup (16 tbs)|
|10x confectioners' powdered sugar||1 Tablespoon (10X)|
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.
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