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Mexican Wedding Cakes

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Ingredients
  Sweet butter 1⁄2 Cup (8 tbs), softened
  Unsifted all purpose flour 1 Cup (16 tbs)
  Confectioners sugar 1 1⁄4 Cup (20 tbs)
  Ground pecans 3⁄4 Cup (12 tbs)
  Vanilla extract 1⁄2 Teaspoon
Directions

Preheat oven to 350° F.
Beat butter until light and creamy.
Thoroughly mix flour with 3/4 cup sugar; add to butter and blend until consistency of coarse crumbs.
Add pecans and vanilla to form a smooth dough.
Roll into 1-inch balls; place on ungreased cookie sheet and bake 10 to 12 minutes, or until cookies are very lightly browned.
Roll in remaining powdered sugar while warm.
Cool on wire rack.

Recipe Summary

Method: 
Baked
Ingredient: 
Pecan

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2513 Calories from Fat 1381

% Daily Value*

Total Fat 160 g246.3%

Saturated Fat 67.1 g335.6%

Trans Fat 0 g

Cholesterol 258 mg86%

Sodium 15.9 mg0.7%

Total Carbohydrates 258 g85.9%

Dietary Fiber 11.6 g46.3%

Sugars 149.1 g

Protein 22 g43.5%

Vitamin A 60.9% Vitamin C 1.6%

Calcium 10.8% Iron 44.4%

*Based on a 2000 Calorie diet

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Mexican Wedding Cakes Recipe