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Chocolate Mexican Wedding Cakes (Cookies)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)60.707
Energy (kCal)1996.9213
Carbohydrates (g)179.9656
Total fats (g)125.7053
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside. | 2. In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended. | 3. Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours. | 4. Preheat oven to 350°F. | 5. Form dough into 1-inch balls and place on ungreased cookie sheets. | 6. Bake until golden, 18 to 20 minutes. | 7. Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks. | 8. Makes 36 cookies. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pecan 1/2 cup 143.1733 26.831999999999997 2.9467 3.016
    sugar 1 1/2 cups sifted divided powdered 479.7 90.012 15.015 7.4879999999999995
    purpose flour 1 1/2 1/2 - - - -
    baking cocoa 1/3 cup unsweetened - - - -
    salt 1/8 teaspoon - - - -
    butter 1 cup softened 1368.0 62.856 42.744 115.2
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    cinnamon 2 tablespoons ground - - - -

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



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