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Dottie's Mexican Wedding Cookies

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Submitted by gail roman

YIELD

2 dozen

PREP

15 min

COOK

12 min

READY

30 min

Ingredients

1 237
CUP ML BUTTER
softened
½ 118
2 473
¼ 1.3
TEASPOON ML SALT
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML PECANS
chopped
1 1
X X POWDERED SUGAR
for garnish *

Directions

Heat oven to 350℉ (180℃).

Cream butter and sugar until smooth in mixer bowl.

Add flour, salt and vanilla and mix until blended.

Mix in nuts.

Roll teaspoon-size pieces of dough in a ball and put onto an ungreased cookie sheet.

Bake until light golden, 10 to 12 minutes.

The cookie bottoms should be golden brown.

Roll cookies in confectioners’ sugar immediately after baking.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 883 68% from fat
 % Daily Value *
Total Fat 66g 102%
Saturated Fat 31g 155%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 476mg 20%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 17%
Sugars g
Protein 19g
Vitamin A 29% Vitamin C 1%
Calcium 4% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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