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Mexican Wedding Cakes

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Ingredients
  Powdered sugar 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 1 Cup (16 tbs), softened
  Vanilla 2 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Almonds/Pecans 1 Cup (16 tbs) (Finely Chopped/Ground)
  Salt 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat oven to 325°F

MAKING
2. In large bowl, beat half a cup of the powdered sugar, the butter and vanilla until light and fluffy; use an electric mixer on medium speed and scrape the bowl occasionally
3. Turn the speed to low, beat in flour, almonds and salt, scraping bowl occasionally, until well blended; shape the dough into 1-inch balls and place them an inch apart on ungreased cookie sheets
4. . Bake for almost twenty minutes or until set but not brown, remove from cookie sheets at once and place on cooling racks, cool slightly, for ten minutes
5. Roll cookies in remaining three quarters a cup of powdered sugar and place back on cooling racks to cool completely, say 15 minutes

SERVING
6. Reroll cookies in powdered sugar and serve

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Vanilla
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes

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4.175
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3999 Calories from Fat 2216

% Daily Value*

Total Fat 256 g393.3%

Saturated Fat 121.3 g606.5%

Trans Fat 0 g

Cholesterol 483.8 mg161.3%

Sodium 516.6 mg21.5%

Total Carbohydrates 379 g126.5%

Dietary Fiber 24.2 g96.8%

Sugars 158.7 g

Protein 58 g116.2%

Vitamin A 112.5% Vitamin C

Calcium 47% Iron 94.3%

*Based on a 2000 Calorie diet

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Mexican Wedding Cakes Recipe