Polvorones De Cacahuate (Mexican Peanut Shortbread Cookies) Recipe

1. 1

   Adjust two oven racks to upper middle and lower middle positions. Preheat oven to 300u00b0F. 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.

* Per serving · 4 servings · Values may vary.

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