Mexican Wedding Cakes Recipe

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Mexican Wedding Cakes
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Ingredients:

Directions:

  1. Cream butter and sugar.
  2. Add water and vanilla.
  3. Mix well, add flour and pecans.
  4. Chill 3 or 4 hours.
  5. Bake on ungreased cookie sheet in slow oven (325) about 20 minutes.
  6. Roll in powdered sugar.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 435.71 Kcal (1824 kJ)
Calories from fat 403.82 Kcal
% Daily Value*
Total Fat 44.87g 69%
Cholesterol 61.01mg 20%
Sodium 3.64mg 0%
Potassium 133.86mg 3%
Total Carbs 9.23g 3%
Sugars 6.17g 25%
Dietary Fiber 2.66g 11%
Protein 3.24g 6%
Vitamin C 0.3mg 0%
Vitamin A 0.3mg 9%
Iron 0.9mg 5%
Calcium 28.4mg 3%
Amount Per 100 g
Calories 668.45 Kcal (2799 kJ)
Calories from fat 619.53 Kcal
% Daily Value*
Total Fat 68.84g 69%
Cholesterol 93.59mg 20%
Sodium 5.58mg 0%
Potassium 205.36mg 3%
Total Carbs 14.16g 3%
Sugars 9.47g 25%
Dietary Fiber 4.08g 11%
Protein 4.97g 6%
Vitamin C 0.5mg 0%
Vitamin A 0.4mg 9%
Iron 1.4mg 5%
Calcium 43.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.9
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • good source of fiber

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