Mexican Wedding Cookies (Polvorones)

Mexican Wedding Cookies (Polvorones)Recipe

4 Dozen Cookies


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1 cup Crisco® Butter Shortening
1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
2 cups powdered sugar, divided
2 teaspoons vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 cups finely chopped walnuts


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.

Created date

September 2011