Mexican Wedding Cakes II

Cinco de Mayo - Everyday Cooking

Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners.

Brief

Servings: 21

Yield: 42 cookies

Mexican Wedding Cakes II

Ingredients

1 cup butter

softened

8 tablespoons confectioners' sugar

2 cups all-purpose flour

2 cups chopped walnuts

½ teaspoon vanilla extract

Corn Dip

Everyday Cooking

Directions

Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.

Step 3

Bake for 10-12 minutes.

Step 4

Cool completely then roll in additional confectionary sugar.

Nutritional Information

Mexican Wedding Cakes II

Servings Per Recipe:21

Calories: 207.7

% Daily Value *

Protein: 3.1g 6%

Carbohydrates: 13.7g 4%

Dietary Fiber: 1.1g 4%

Sugars: 3.3g

Fat: 16.3g 25%

Saturated Fat: 6.3g 31%

Cholesterol: 23.2mg 8%

Vitamin A Iu: 272.4IU 5%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.1mg

Folate: 33.3mcg 8%

Calcium: 15.6mg 2%

Iron: 0.9mg 5%

Magnesium: 20.9mg 8%

Potassium: 65.9mg 2%

Sodium: 62.8mg 3%

Thiamin: 0.1mg 13%

Calories From Fat: 147.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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