This recipe appears in:Dulces: 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.
- 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
Adjust two oven racks to upper middle and lower middle positions. Preheat oven to 300°F. Line two large baking sheets with parchment paper.
Pulse peanuts and 2 tablespoons confectioners’ sugar in food processor until coarsely ground and crumbly (See notes).
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.
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.
Cover bowl loosely with plastic wrap and refrigerate dough until chilled, 30 to 60 minutes (See Notes).
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).
Bake until cookies look dry and are just beginning to brown on bottoms, 20 to 25 minutes, rotating and alternating sheets halfway through baking.
Transfer sheets to cooling racks and cool completely, about 30 minutes. Serve.