Mexican Chocolate Almond Cookies Recipe
Delicious Mexican Chocolate Almond Cookies.
- Total Time: 1 Hour, 30 Minutes
- Yield: 50 cookies
Ingredients
- 1 cup butter, softened
- 1 cup powdered sugar
- 2 tbsp unsweetened cocoa
- 1 tsp Spice Islands Ground Saigon Cinnamon
- 1/2 tsp Spice Islands Pure Vanilla Extract
- 1 tsp Spice Islands Pure Almond Extract
- 2 cup all-purpose flour
- 1/4 cup Clabber Girl® Corn Starch
- 1-1/2 cup powdered sugar
Directions
- Preheat oven to 400ºF.
- Beat butter, 1 cup powdered sugar, cocoa, cinnamon, vanilla and almond extract with an electric mixer until light and creamy. Combine corn starch and flour. Slowly beat flour mixture into butter until well blended. Shape dough into 1-inch balls. Place one inch apart on lightly greased baking sheet. Bake for 8 to 10 minutes.
- Cool 1 to 2 minutes on cookie sheets. Roll warm cookies, a few at a time, in the 1-1/2 cups of powdered sugar. Cool on wire racks.
