Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Polvorones de Cacahuate - Peanut Clouds
Polvorones de Cacahuate - Peanut Clouds
Polvorones de Cacahuate - Peanut Clouds
Serve these light little cookies with hot chocolate or bring to your next picnic. The cookies are traditionally served at baptisms, fiestas, and even first communions.
Prep
N/A
|
Total
N/A
|
Serves
6
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Cookies
Mexican Desserts
Email
Ingredients
1
cup
raw peanuts without skins and coarse chopped
1/2
cup
unsalted butter, room temperature
1/2
cup
vegetable shortening, room temperature
1/2
cup
confectioners (powdered) sugar, plus 1 , sifted
2
cups
all purpose flour
1/4
teaspoon
salt
Instructions
Preheat oven 325F (if making cookies immediately)
Use a small coffee or food process to chop the peanuts to a fine consistency but not into a paste.
In a bowl add the butter and the vegetable shortening and beat with electric mixture until creamy. Add the 1/2 powdered sugar and keep beating until the mixture is light and fluffy.
Place 3/4 of the flour (does not need to be precise) and salt in a sifter and sift into the shortening mixture. Stir until well-blended. Add the ground nuts and the rest of the flour and mix well. Cover and refrigerate at least 1 hour but you can hold it overnight if you'd like.
Once chilled the cookies can be formed. Take small pieces of dough and roll into small 3/4" balls. Place on an ungreased cookie sheet about 1 inch apart.
Bake about 15 minutes until lightly browned.
Spread the remaining 1 cup of powdered sugar in a shallow plate or pie plate. While the cookies are still warm roll them in the sugar coating them well. Once they cool, roll them again.
Serve the cookies or store them between layers of parchment paper in a tightly lidded jar. These cookies store well for several weeks.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Ancho Chile Fudge Pie
Peanut Butter Crunch Cookies
Santa Hat Cookies
Featured Recipes
Roasted Chile Queso Dip
Use this Roasted Chile Queso Dip as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.
Sopes
Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea
Pork Chile Verde
This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.
Lisa Fain’s Sour Cream-Chicken Enchiladas
Chicken is baked then shredded. The enchiladas are rolled with chicken, onion, chiles, tomatillo sauce and sour cream. These enchiladas are even better the next day and freeze well too. Makes 24 enchiladas.
Shrimp Fajitas
A seafood version of an otherwise well known meat dish. The name "fajitas" refers to the type of me
Blood Orange Margarita
Recipe for a Blood Orange Margarita with sugar, triple sec, tequila and fresh blood orange juice.