Mexican Wedding Cookies/Emeril Recipe
Servings: 12
Ingredients
- 4 ounce Unsalted butter room temp
- 1 pch Salt
- 1/2 c. Powdered sugar
- 1 tsp Vanilla
- 1 c. Flour
- 1 c. Finely-minced pecans
Directions
- Preheat the oven to 375 degrees. In your mixer cream together the butter salt, vanilla, and 3 Tbsp. of the powdered sugar till smooth and fluffy. Add in the flour and pecans, and mix for 1 minute. Form small 3/4- to 1-inch balls of dough. Place them 1-inch apart on a baking sheet.
- Bake for 15 min, till they are lightly browned. While the cookies are still a bit hot roll them in the remaining powdered sugar. Cold completely, and store in an air tight container. It is tradition to wrap these rich cookies in colored tissue paper with fringed edges.
- yields 2 dozen cookies.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 12 servings | |
| Calories 159 | |
| Calories from Fat 97 | 61% |
| Total Fat 11.24g | 14% |
| Saturated Fat 5.17g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 14mg | 1% |
| Potassium 34mg | 1% |
| Total Carbs 13.65g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.16g | 3% |
| Protein 1.6g | 3% |
