Peanut Cookies



  • These cookies are from Veracruz, where peanuts are produced. They can be served for breakfast, a mid-morning snack or after dinner with coffee, hot chocolate or atole.
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 7 tablespoons lard
  • 1 egg
  • 3 1/2 oz peanuts, shelled, skinned, toasted, and ground to a paste in a food processor
  • 2/3 cup sugar
  • Preheat the oven to 300 degrees F .
  • Sift the flour with the baking powder onto a clean surface. Make a well in the center and add the lard and egg. Combine the ingredients with your fingers to make a smooth dough. Add the peanut paste and knead the dough lightly.
  • Roll the dough into balls about the size of a walnut and put them on a greased cookie sheet 3 inches apart. Flatten the balls slightly. Bake for 20 to 25 minutes, or until they turn a light golden brown.
  • Remove them from the oven and sprinkle generously with sugar while they are still warm.


  • SOURCE: The Mexican Gourmet

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