Mexican Wedding Cakes

 Mexican wedding cakes 

¾ cup shortening

¼ cup sugar

1 teaspoon vanilla 

2 cups all-purpose flour

½ cup walnuts, chopped

Powdered sugar for rolling

Preheat the oven to 200 degrees. Lightly grease 2 baking sheets. 

In a large bowl, cream the shortening and sugar together.  Beat in the vanilla extract. Gradually blend in the flour. Fold in the walnuts. 

Pinch off walnut-sized pieces of dough and roll into balls. Place 1 inch apart on the prepared baking sheets. 

Bake for 25 to 35 minutes, or until golden. Roll in powdered sugar and transfer to wire racks to cool.