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Pecan Mexican Wedding Cookies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)74.5052
Energy (kCal)2999.6293
Carbohydrates (g)403.4381
Total fats (g)127.6977
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl beat butter 30 seconds. | 2. Add 1/2 cup powdered sugar and cinnamon; beat until combined. | 3. Beat in 2 teaspoons water and vanilla. | 4. Stir in flour and pecans with a wooden spoon. | 5. Shape into 1-inch balls. | 6. Place on ungreased cookie sheet 1 inch apart. | 7. Bake in 325 degree oven 20 minutes or until lightly browned on bottoms. | 8. Transfer to wire rack. | 9. Cool. | 10. Place 1 cup of powdered sugar in plastic bag. | 11. Add cookies few at a time; shake gently to coat. | 12. I make these 1 month ahead of time and freeze them before their final coat of powdered sugar. | 13. I thaw them out before sugaring. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup softened 1368.0 62.856 42.744 115.2
    confectioner ' sugar 1/2 cup sifted - - - -
    cinnamon 1/4 teaspoon ground - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    pecan 1/2 cup toasted chopped 143.1733 26.831999999999997 2.9467 3.016
    sugar 1 cup sifted powdered 319.8 60.008 10.01 4.992

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



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