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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Crumbly Mexican peanut cookies.Use roasted peanuts that have not been salted,remove the papery skin ,and grind in a spice mill or coffee grinderThey should be a powder,more or less uniform ,but a few pieces add texture.Peanut butter cannot be substituted.Yield is aprox. Ingredients:
1/2 cup butter, room temperature |
1/2 cup lard, room temperature or 1/2 cup additional butter |
2 cups powdered sugar |
1/2 teaspoon salt |
1 teaspoon vanilla |
3 cups flour |
1/2 cup peanuts, toasted, skinned, and ground |
3 tablespoons peanuts, roasted and finely chopped (optional) |
1/2 teaspoon baking powder |
Directions:
1. Preheat oven to 350 f.
2. Beat the butter and lard together.Add the sugar,salt,and vanilla and beat until light and fluffy .
3. Add the flour,peanuts,and baking powder,mix well.The dough will probably be crumbly.Add water,a sponful at the time until the dough comes together.
4. Turn dough out onto a well floured surface.Roll to 1/4 thick and cut into rounds.
5. Place on an ungreased cookie sheet,spacing about 1 1/2 inches apart and bake for 10-12 minutes,turning the cookie sheet around halfway through.The cookies should be a light golden brown around the edges.
6. Remove to a rack and dust generously with powdered sugar.Let cool completely before serving.
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