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Historically, I haven't been much of a cookie baker. Seized by cravings, I've made batches of chocolate chips as midnight approaches on a cold winter's night, but that's a once-a-year, I-can't-fall-asleep-and-there's-nothing-on-TV sort of thing. I'm more of a cake girl. Or a custard or fried dough kind of girl.
There is one genre of cookie that I seem to be pulled to, like one magnet to another: shortbread. Some months ago I made a lemon-almond variety and talked about how much the texture reminded me of polvorones, specifically those manufactured by the Mexican company Marinela.
What I loved about those cookies was how crumbly and thick they were. I used to take large bites and nearly choke myself with the chalk-like consistency, but what better way to pass on than eating one of your favorite things?
These polvorones de cacahuate are much more original to Mexico than the above-mentioned almond ones. You'll find them in bakeries, sometimes dressed up in festive wrappers. Crumbly, thick, and full of little peanut bits, they're deeply satisfying.
I've enjoyed more neatly made cookies—they look like thick coins with sharp edges—but this homemade version can be rolled and patted into shape by hand and will taste just like the more professionally molded ones.
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