- Recipes Home
- Interest Groups
Mexican Wedding Cakes Recipe
|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|
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 mg
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
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.