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Mexican Chocolate Almond Cookies

Spice Islands®

Mexican Chocolate Almond Cookies


  • Prep Time: 40 minutes
  • Total Time: 50 minutes

50 cookies


1 cup butter, softened

1 cup powdered sugar

2 tablespoons unsweetened cocoa

1 teaspoon Spice Islands® Ground Saigon Cinnamon

1/2 teaspoon Spice Islands® Pure Vanilla Extract

1 teaspoon Spice Islands® Pure Almond Extract

2 cups all-purpose flour

1/4 cup Argo® Corn Starch

1-1/2 cups powdered sugar


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.

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