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Buttery Mexican Wedding Cookies

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.6448
Energy (kCal)1826.3427
Carbohydrates (g)147.0553
Total fats (g)123.7305
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 275 degrees. In a large mixing bowl with an electric mixer on medium speed cream together butter and sugar until smooth. Beat in vanilla. Gradually add flour and mix just until blended. Stir in pecans. | 2. With floured hands roll dough into 1 inch sized balls, continue to dust your hands with more flour as you make more balls. Place balls 1 inch apart onto ungreased baking sheets. | 3. Bake for 30 to 35 minutes. When cool enough to handle, but still warm roll cookies in additional powdered sugar. Place cookies onto cooling racks to cool completely. | ---------------------------------------------------------------------------
    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
    sugar 1/2 cup powdered baked 159.9 30.004 5.005 2.496
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    purpose flour 1 3/4 cups - - - -
    pecan 1 cup chopped 286.3467 53.663999999999994 5.8933 6.032

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



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