Mexican Wedding Cookies (Polvorones)

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photo by Crisco Recipes photo by Crisco Recipes
photo by Crisco Recipes
Ready In:
35mins
Ingredients:
7
Yields:
4 dozen cookies
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ingredients

  • 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
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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.

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