Mexican wedding cakes

Mexican wedding cakes

Mexican wedding cakes

By LA Times
1 hour 10 minutes

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Details
  • Servings:   10
  • Calories:   310
  • Protein:   4g
  •  
  • Fiber:   2g
  • Sugar:   4g
  • Carb Total:   24g
  •  
  • Trans Fat:   0g
  • Saturated:   10g
  • Fat Total:   22g
  •  
  • Diet:   Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   desserts
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Cuisine
  • mexican
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Ingredients
  • 3/4 cup (1½ sticks) butter
  • 1/4 cup powdered sugar, plus extra for rolling
  • 2 teaspoons vanilla extract
  • 1 teaspoon cold water
  • 2 cups (9.5 ounces) flour
  • 1/8 teaspoon salt
  • 1 cup chopped pecans
Instructions

Mexican wedding cakes serves 10 original recipe by LA Times.

View original preparation instructions

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