Peanut Cookie Sandwiches (Polvorones de Cacahuate)

Mexican Peanut Cookie Sandwiches

These peanut cookies are found in most Mexican bakeries and are delicious on their own.

Dulce de Leche – a milk caramel – is another favourite in Mexico and we’ve combined the two to make these fantastic little peanut cookie treats. Yum!

Mexican Peanut Cookies

 

Makes 30 cookies or 15 sandwiches.

You will need:

  • 100g Butter
  • 150g Self Raising Flour
  • 100g Icing Sugar
  • 100g Salted Peanuts
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons milk
  • 1 can of Dulce de Leche caramel

How to make it…

  1. Preheat the oven to 180°c / Gas mark 4
  2. Measure out all your ingredients
  3. Cream the butter and icing sugar together until well combined and smooth.
  4. Ground the peanuts in a food processor or roughly chop them.
  5. Mix the cinnamon through the flour so it’s evenly distribute. Then and add the flour, cinnamon and peanuts to the butter mixture. Stir carefully until it’s combined.
  6. Add two teaspoons of milk to bring the mixture together.
  7. Line two baking trays with baking paper and roll the mixture into 30 large marble sized dough balls, evenly separated on the trays.
  8. Flatten each ball down and pop each tray in the oven for 10-15 mins until cookies start to turn slightly golden.
  9. Leave the baking tray on the side for a few minutes until the cookies harden then transfer the cookies to a baking tray to cool.

Making the sandwiches:

If you would like to make these cookies into caramel sandwiches, dollop a little caramel onto half the cookies with a teaspoon and pop another one on top. Eat the same day.

See steps in photos

Tips…

  • Leave the butter out so it is at room temperature when you start baking. It’s much easier to mix together.
  • The mixture won’t come completely together in the bowl once you’ve mixed in the milk but it should form into a ball nicely when you squeeze it together in your hands.
  • Remember that the cookies will spread to about twice their size so make sure they have plenty of room on the tray.
  • The cookies will still feel very soft when they first come out of the oven. Once you take them out and leave them for a couple of minutes they will harden and you will be able to transfer them to a baking tray.
  • If you have bought a can of Dulce de Leche caramel you will have some left over – keep it in the fridge and have it on ice cream – it won’t last long!

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