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Mexican Wedding Cakes (Cookies)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.6423
Energy (kCal)2612.1387
Carbohydrates (g)357.0306
Total fats (g)121.237
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using electric mixer, beat butter in large bowl until light and fluffy. | 2. Add 1/2 cup powdered sugar and vanilla; beat until well blended. | 3. Beat in flour, then pecans. | 4. Divide dough in half; form each half into ball. | 5. Wrap separately in plastic; chill until cold, about 30 minutes. | 6. Preheat oven to 350°F. | 7. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. | 8. Set cinnamon sugar aside. | 9. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. | 10. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. | 11. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. | 12. Cool cookies 5 minutes on baking sheet. | 13. Gently toss warm cookies in cinnamon sugar to coat completely. | 14. Transfer coated cookies to rack and cool completely. | 15. Repeat procedure with remaining half of dough. | 16. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.) Sift remaining cinnamon sugar over cookies and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup 1368.0 62.856 42.744 115.2
    sugar 2 cups powdered 933.6 239.44799999999998 0.0 0.0
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    purpose flour 2 cups - - - -
    pecan 1 cup toasted ground 286.3467 53.663999999999994 5.8933 6.032
    cinnamon 1/8 teaspoon ground - - - -

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



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