Mexican Chocolate Almond Cookies
Ingredients
- 1 cup butter, softened
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 cup Fleischmann's® Corn Starch
- 1-1/2 cups powdered sugar
PRODUCTS
Instructions
- 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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