Mexican Wedding Cakes
yield: 12
total time: 50 minutes
Ingredients
- 1 1/4 cups pecans
- 1/3 sugar
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter softened
- 2 teaspoons vanilla
- 1 large egg yolk
Nutrition
- Calories : 310 calories
- Carbohydrate : 18 grams
- Cholesterol : 55 milligrams
- Fat : 25 grams
- Fiber : 2 grams
- Protein : 4 grams
- SaturatedFat : 9 grams
- Sodium : 50 milligrams
- Sugar : 1 grams
Thank you for visiting our website. Hope you enjoy Mexican Wedding Cakes above. You can see more 16 kelly ripa mexican wedding cakes recipe They're simply irresistible! to get more great cooking ideas.