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Mexican Wedding Cakes I Recipe

Mexican Wedding Cakes I Recipe

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Ingredients

Count

Nutrition

503

Calories

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Ingredients:

Serving

3/4 cup sifted confectioners' sugar
1 cup butter, softened
2 tsp vanilla extract
1 tsp ground cinnamon
1 cup ground blanched almonds
2 1/2 cups sifted all-purpose flour

Directions:

Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
Knead in flour by hand until completely mixed.
Chill dough for about an hour.
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.
When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	502.74 Kcal (2105 kJ)
Calories from fat	469.34 Kcal
		% Daily Value*
Total Fat	52.15g	80%
Cholesterol	97.61mg	33%
Sodium	10.71mg	0%
Potassium	206.73mg	4%
Total Carbs	6.15g	2%
Sugars	1.68g	7%
Dietary Fiber	3.18g	13%
Protein	6.56g	13%
Vitamin A	0.5mg	15%
Iron	0.9mg	5%
Calcium	84.7mg	8%

Amount Per 100 g
Calories	656.32 Kcal (2748 kJ)
Calories from fat	612.72 Kcal
		% Daily Value*
Total Fat	68.08g	80%
Cholesterol	127.43mg	33%
Sodium	13.98mg	0%
Potassium	269.89mg	4%
Total Carbs	8.03g	2%
Sugars	2.19g	7%
Dietary Fiber	4.15g	13%
Protein	8.57g	13%
Vitamin A	0.6mg	15%
Iron	1.2mg	5%
Calcium	110.6mg	8%

* 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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