Line two baking sheets with parchment paper. Roll 30 small or 15 medium dough balls and divide between the two baking sheets. If dough is too sticky to roll, mix in a little more flour, 2 tablespoons at a time. You could leave the polvorones round, or you could flatten them slightly.
Bake in preheated oven, one sheet at a time, for 13 to 14 minutes, turning pan halfway through the baking time. This will help them bake more evenly.
If using sprinkles, they must go onto the cookies before baking. For cinnamon and sugar, gently dredge them in a mix of cinnamon/sugar while they are still slightly warm out of the oven. They will be very delicate. For powdered sugar, sift over cookies, or roll them in the powdered sugar once cooled. Let cool completely before storing in an airtight container.
~ For Mexican Wedding cookies, do not add the cinnamon, anise or pecans. Roll prepared dough into balls and place on cookie sheet. Bake as directed. Roll in powdered sugar once cooled. If you decide to use the shortening, the dough will be extra soft. Mix in a little more extra flour, so the dough is not too sticky.
For pink cookies I used food coloring gel after the dough was mixed thoroughly.