Mexican Chocolate Almond Cookies Recipe
- Cook Time: 50 Minutes
- Yield: 50 cookies
- Cinnamon, vanilla and chocolate are a Mexican classic flavor combination.
Ingredients
- 2 tbsp unsweetened cocoa
- 1 cup butter, softened
- 1 tsp Pure Almond Extract
- 1 tsp Ground Cinnamon
- 1/2 tsp vanilla extract, pure
- 2 cup all-purpose flour
- 1/4 cup corn starch
- 1/2 cup powdered sugar
- 1 cup powdered sugar
Directions
- Preheat oven to 400F.
- 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.
