MEXICAN WEDDING COOKIES

By BBAUNTIE

Ingredients

• 1 cup CRISCO® Butter Shortening*
• 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

Preparation

Step 1

Heat oven to 350 degrees 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 12 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.