Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup All-purpose flour
- 1/2 cup Margarine
- 1 cup Hazelnuts, or pecans
- 2 tbsp Sugar
- 1/8 tsp Salt
- 1 tsp Vanilla extract
- Confectioner's sugar
- =
Directions
Combine all ingredients in a large bowl except the confectioner's sugar.
Use a large wooden spoon or your hands to mix thoroughly.
Refrigerate dough for 30 minutes - a very important step.
Form dough into 1-¼-inch balls.
Place 1 inch apart on ungreased cookie sheet.
Bake in preheated 375°F oven for 15-20 minutes or until set but not brown.
Do not overcook.
Let stand 1 minute in pan then remove to wire rack.
Cool until barely warm.
Roll in sifted confectioners sugar.
Cool completely, then just before serving, roll again in the confectioners sugar.
Yield: about 20 balls.
Do not make them too large or they will not cook properly