Mexican Wedding Cookies (Polvorones)

Mexican Wedding Cookies (Polvorones)


"These Mexican Wedding Cookies with chopped walnuts are a sweet treat for any occasion!"


35 m {{adjustedServings}} servings 215 cals
Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Heat oven to 350 degrees 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 12 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.


  • *1 stick Crisco(R) Butter Shortening Sticks can be substituted for 1 cup Crisco(R) Butter Shortening
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  1. 49 Ratings


I was so excited to see "Mexican Wedding Cookies" here as they are a family favorite at Christmas. However, this recipe calls for shortening?!?! My mother, grandmother and great-grandmother al...

This is my all-time favorite Christmas cookie recipe. But real butter is the only way to go. And use pecans. Carefully roll the delicate cookies in a ziploc filled with powdered sugar when they ...

This recipe was FANTASTIC...the only modification I made was I also added 1/2 tsp of almond extract...we have been buying store bought wedding cookies around the holidays for years and I wasn't ...