Food recipes
Mexican Wedding Cookies (Polvorones)
Mexican Wedding Cookies (Polvorones) Ingredients: butter, without salt sugars, powdered vanilla extract wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table nuts, walnuts, english Dire...
Mexican Wedding Cookies (Polvorones)
Ingredients:
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
nuts, walnuts, english
Directions:
HEAT oven to 350F.
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.
Ingredients:
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
nuts, walnuts, english
Directions:
HEAT oven to 350F.
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.