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Mexican Wedding Cakes Recipe
|Margarine||1 Cup (16 tbs)|
|Finely chopped pecans||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Confectioners sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 3380 Calories from Fat 2255
% Daily Value*
Total Fat 258 g397.7%
Saturated Fat 38.3 g191.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 66.2 mg2.8%
Total Carbohydrates 239 g79.7%
Dietary Fiber 17.7 g70.8%
Sugars 34.8 g
Protein 37 g73.5%
Vitamin A 156.5% Vitamin C 2.5%
Calcium 12.4% Iron 80.5%
*Based on a 2000 Calorie diet
Beat margarine until fluffy in large bowl with electric mixer at high speed.
Add the 3/4 cup sugar, flour and vanilla.
Blend in pecans at medium speed.
Shape dough into 1 inch balls.
Place 1 inch apart on cookie sheet.
Bake 25 minutes, or until pale golden brown.
Roll in confectioners' sugar while still hot.
Cool on wire racks; roll in sugar again to coat evenly.
Store in tightly covered tin with wax paper between layers.