Polvorones de Cacahuate (Mexican Peanut Shortbread Cookies)


  • Adding confectioners' sugar to the peanuts in Step 2 helps in producing crumbly rather than pasty peanuts.
  • Chilling the dough in Step 5 makes the dough easier to handle.
  • If cookies don't all fit on your baking sheets, wait for them to cool after baking the first batch, then bake remaining cookies.
  • Cookies can be stored in an airtight container at room temperature for up to 1 week.

Polvorones de Cacahuate (Mexican Peanut Shortbread Cookies)

About This Recipe

Yield:Makes 40 cookies
Active time:45 minutes
Total time:3 hours, 15 minutes
Special equipment:food processor, 2 large baking sheets, parchment paper, electric mixer, rubber spatula, plastic wrap, cooling racks
This recipe appears in: Dulces: Polvorones de Cacahuate (Mexican Peanut Shortbread Cookies)


  • 2 cups salted cocktail peanuts
  • 1 1/2 cups confectioners’ sugar, divided
  • 2 2/3 cups vegetable shortening
  • 5 cups all-purpose flour
  • 1 teaspoon salt


  1. 1

    Adjust two oven racks to upper middle and lower middle positions. Preheat oven to 300°F. Line two large baking sheets with parchment paper.

  2. 2

    Pulse peanuts and 2 tablespoons confectioners’ sugar in food processor until coarsely ground and crumbly (See notes).

  3. 3

    In large bowl, beat shortening and remaining confectioners’ sugar on low speed until combined, 30 to 60 seconds. Increase speed to medium-high and beat until light and fluffy, about 1 minute.

  4. 4

    Decrease speed to low and add flour, salt, and ground peanuts; mix until combined, 1 to 2 minutes, scraping down bottom and sides of bowl with rubber spatula as necessary.

  5. 5

    Cover bowl loosely with plastic wrap and refrigerate dough until chilled, 30 to 60 minutes (See Notes).

  6. 6

    Shape dough into 1 1/2-inch balls and arrange on prepared baking sheets, about 1 1/2 inches apart. With fingertips, gently pat dough to 1/2-inch thickness (See Notes).

  7. 7

    Bake until cookies look dry and are just beginning to brown on bottoms, 20 to 25 minutes, rotating and alternating sheets halfway through baking.

  8. 8

    Transfer sheets to cooling racks and cool completely, about 30 minutes. Serve.

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