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Chocolate Mexican Wedding Cookies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.6423
Energy (kCal)1678.5387
Carbohydrates (g)117.5826
Total fats (g)121.237
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To make the cookies, in a large bowl, cream the butter and 1/3 cup confectioners' sugar with an electric mixer until light and fluffy. Add the vanilla. In a separate bowl, stir together the flour, pecans, 1/2 cup ground chocolate, cinnamon, and salt. Gradually add the dry ingredients to the creamed mixture and mix until well blended. | 2. Wrap the dough in plastic wrap and chill for 1 to 2 hours, until firm. Preheat the oven to 325°F Shape the dough into 1-inch balls. Place the balls 1 inch apart on an ungreased cookie sheet. | 3. Bake for 15 to 18 minutes, until the cookies are firm to the touch. | 4. Cool for 1 minute on the cookie sheet, and then transfer to a wire rack. Cool completely. | 5. To make the coating, sift the remaining confectioners' sugar (1 tablespoon) and 1/4 cup ground chocolate into a shallow bowl. Once the cookies are cool, roll them in the coating. Refrigerate airtight with waxed paper between layers up to 1 month. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ghirardelli chocolate cocoa 3/4 cup ground sweet - - - -
    butter 1 cup unsalted 1368.0 62.856 42.744 115.2
    confectioner ' sugar 1/2 cup - - - -
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    purpose flour 1 3/4 3/4 - - - -
    pecan 1 cup ground 286.3467 53.663999999999994 5.8933 6.032
    cinnamon 3/4 teaspoon ground - - - -
    salt 1 pinch - - - -

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



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