Spanish Peanut Cookies
Spanish Peanut Cookies are crunchy, salty-sweet treats featuring salted Spanish peanuts, perfect for snack time or sharing at gatherings with a rich, nutty flavor.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Mix thoroughly the shortening, brown sugar, eggs, and vanilla.
- Sift together the flour and baking soda, then stir into the wet mixture.
- Add salted Spanish peanuts and combine well.
- Drop rounded teaspoonfuls of dough about 2 inches apart onto a greased cookie sheet.
- Flatten each cookie with a glass dipped in water, then sugar.
- Bake for about 10 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening, or a blend of both. If you prefer a different nut, you can substitute the salted Spanish peanuts with chopped almonds or pecans. Make sure to sift the flour and baking soda well to avoid clumps. To enhance the sweetness, you might add a touch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
Serving Suggestions
These Spanish Peanut Cookies are delightful on their own or paired with a glass of cold milk or a warm cup of coffee. For a festive touch, serve them alongside a platter of Babka(Polish Sweet Bread) or as a sweet contrast to savory snacks like Sigara Borek(Turkish Appetizer). They also make a great addition to any cookie exchange or holiday gathering.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. When ready to enjoy, allow them to thaw at room temperature or warm them briefly in the oven at 350°F (175°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Peanut Cookies contains roughly 2299 calories, with 32g protein, 255g carbohydrates, and 115g fat. It is an excellent source of protein (64% of the Daily Value), iron (54% of the Daily Value), and calcium (36% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 625mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use natural peanut butter instead of peanuts?
While natural peanut butter can add a great peanut flavor, it will change the texture of the cookies significantly. If you want to use it, reduce the amount of shortening to maintain the right consistency. You may also skip the peanuts altogether if you prefer a smoother cookie.
How do I make these cookies gluten-free?
To make gluten-free Spanish Peanut Cookies, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the baking soda is also gluten-free. You may need to experiment with the ratios, as gluten-free flours can behave differently in recipes.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm up the fats and make it easier to scoop. Alternatively, you can add a little more flour, a tablespoon at a time, until you reach a manageable consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).