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Mexican Tea Cakes Recipe
Nutrition
Cal/Serving: 60Daily Value: 3%
Servings: 72
Low-Sodium
Vegetarian
| Fat | 3g | 5% |
| Saturated | 2g | 8% |
| Trans | 0g | 0% |
| Carbs | 7g | 2% |
| Fiber | 0g | 1% |
| Sugars | 4g | 0% |
| Protein | 1g | 1% |
| Cholesterol | 7mg | 2% |
| Sodium | 25mg | 1% |
| Calcium | 2mg | 0% |
| Magnesium | 2mg | 1% |
| Potassium | 9mg | 0% |
| Iron | 0mg | 1% |
| Zinc | 0mg | 1% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 0mg | 0% |
| Thiamin (B1) | 0mg | 2% |
| Riboflavin (B2) | 0mg | 1% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 0% |
| Folic Acid (B9) | 7µg | 2% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 0% |
| Vitamin K | 0µg | 0% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 2 sticks (1 cup) unsalted butter, softened
- 3 cups confectioners sugar
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 3/4 cup very finely chopped pecans (2 1/2 oz)
- 3/4 teaspoon salt
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 72 servings |
