Try this 1989 Honorable Mention Dotties Mexican Wedding Cookies recipe, or contribute your own.
Suggest a better descriptionPreparation time: 15 minutes Baking time: 10 to 12 minutes per batch 1. Heat oven to 350 degrees. Cream butter and sugar until smooth in mixer bowl. Add flour, salt and vanilla and mix until blended. Mix in nuts. 2. Roll teaspoon-size pieces of dough in a ball and put onto an ungreased cookie sheet. Bake until light golden, 10 to 12 minutes. The cookie bottoms should be golden brown. Roll cookies in confectioners sugar immediately after baking. Honorable mention went to Kathleen Shelton of Marengo. These cookies freeze well. from the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989 Posted to MM-Recipes Digest V3 #340 From: Linda Place
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 48 | ||
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Calories: 69 | ||
Calories from Fat: 50 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 94.1mg | 3 % | |
Potassium 24.4mg | 1 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.9g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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