Peanut Cookies

  • Active Time 10m
  • Total Time 30m

Makes 40 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 ounces 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 walnut sized balls 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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 902

nutrition information per serving

78 calories; 4g total fat; 8mg cholesterol; 8mg sodium; 9g carbohydrates; 0g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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