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Mexican Wedding Cakes

yield: 12 total time: 50 minutes
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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
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