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Mexican Tea Cakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.8122
Energy (kCal)3132.54
Carbohydrates (g)110.8575
Total fats (g)286.3118
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat butter until light and fluffy; beat in the 2 tablespoons of powdered sugar, egg yolk and almonds. | 2. Gradually add flour to make a soft dough that you can shape with your hands. | 3. Pinch off pieces of dough the size of a large walnut and roll between your hands into round balls or form half moons. | 4. Place about 1 1/2" apart on ungreased baking sheets and bake in a 275 degree oven 45 minutes or until very lightly browned. | 5. Remove from oven and let cool on baking sheets until lukewarm. | 6. Sift about 1/2 of the 1 pound powdered sugar over butcher paper; arranged in a shallow pan, and carefully transfer cookies from baking sheet to sugar. | 7. Sift more powdered sugar over tops and sides; completely coating cookies at least 1/8" thick with sugar. | 8. Let stand until cool; store in an airtight container with waxed paper between layers of cookies. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 1/2 cups 2052.0 94.28399999999999 64.116 172.8
    sugar 2 tablespoons powdered 62.24 15.9632 0.0 0.0
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    almond 1/2 cup grated chopped 963.56 0.0 0.0 109.0
    purpose flour 3 1/2 cups unsifted - - - -
    sugar 1 lb powdered 62.24 15.9632 0.0 0.0

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



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