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Mexican Wedding Cookies (Polvorones)

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4 dozen cookies

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


  1. HEAT oven to 350°F.
  2. COMBINE shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer; beat on medium speed until well blended.
  3. 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.
  4. 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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