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Mexican Wedding Cakes Recipe
|Flour||2 Cup (32 tbs), sifted|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||2 Teaspoon|
|Chopped nuts||2 Cup (32 tbs) (Preferably Pecans)|
|Confectioners sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 4555 Calories from Fat 3067
% Daily Value*
Total Fat 340 g522.5%
Saturated Fat 142.4 g712.1%
Trans Fat 0 g
Cholesterol 487.7 mg
Sodium 2021.1 mg84.2%
Total Carbohydrates 308 g102.7%
Dietary Fiber 27.2 g108.7%
Sugars 76.7 g
Protein 89 g178.1%
Vitamin A 113.4% Vitamin C
Calcium 50.3% Iron 64.8%
*Based on a 2000 Calorie diet
2 Sift together flour, sugar and salt.
3 Mix butter into the dry ingredients in a large bowl. Add the vanilla and nuts and mix well.
4 Shape dough into 1/2-inch balls or into small crescent shapes.
5 Place 1 inch apart on a lightly greased baking sheet. Bake for about 20 minutes, or until lightly browned. While still warm, roll in confectioners' sugar.