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Mexican Wedding Cakes I

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.749
Energy (kCal)3319.312
Carbohydrates (g)63.9186
Total fats (g)333.205
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds. | 2. Knead in flour by hand until completely mixed. | 3. Chill dough for about an hour. | 4. Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. | 5. Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes. | 6. When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    confectioner sugar 3/4 cup sifted - - - -
    butter 1 cup softened 1368.0 62.856 42.744 115.2
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    cinnamon 1 teaspoon ground - - - -
    almond 1 cup ground blanched 1927.12 0.0 0.0 218.0
    purpose flour 2 1/2 cups sifted - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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