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Mexican Wedding Cakes

fast.cook's picture
  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

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.

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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

Mexican Wedding Cakes Recipe