Mexican Wedding Cookies (Polvorones)

READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup Crisco® Butter Flavor All-Vegetable Shortening or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2
    cups powdered sugar, divided
  • 2
    teaspoons vanilla extract
  • 2
    cups Pillsbury BEST® All Purpose Flour
  • 12
    teaspoon baking soda
  • 18
    teaspoon salt
  • 2
    cups walnuts, finely chopped
Advertisement

DIRECTIONS

  • HEAT oven to 350°F.
  • COMBINE shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer; beat on medium speed until well blended.
  • COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture; mix well. Stir in walnuts; mix well. Roll dough into walnut-size balls; place on ungreased baking sheets about 1 1 ⁄ 2 inches apart.
  • BAKE 15 minutes or until edges begin to brown slightly. Cool on baking sheets until cool enough to handle, but still warm. While still warm, roll in remaining 1 cup powdered sugar; place on cooling racks to cool completely.
Advertisement