Try this Mexican Wedding Cakes recipe, or contribute your own.
Suggest a better descriptionAt medium speed beat butter & sugar until creamy. Add salt, vanilla, flour & pecans & mix until well blended. Refrigerate dough until it is easy to handly. Heat oven to 350. Break off pieces of dough to form 1-inch balls. Flatten cookie bals on cookie sheet with bottom of tumbler dipped in flour. Bake for 10-15 minutes or until golden. Sprinkle with confectioners sugar, remove to rack to cool. Store in air-tight container as they keep well. You may substitute Brazil nuts or filberts for the pecans. Yields about 5 dozen cookies. MRS JACK W. (JO) SMITH From the
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 20 | ||
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Calories: 180 | ||
Calories from Fat: 137 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 24.4mg | 8 % | |
Sodium 65.7mg | 2 % | |
Potassium 50.7mg | 1 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 8.7g | ||
Protein 2g | 3 % | |
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: 180
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