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Recipe: Mexican Chocolate Almond Cookies (wedding cookies)

Desserts - Cookies, Brownies, Bars
MEXICAN CHOCOLATE ALMOND COOKIES

"Cinnamon, vanilla and chocolate are a Mexican classic flavor combination."



1 cup butter, softened
1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon Tone's Ground Cinnamon
1/2 teaspoon Tone's 100% Pure Vanilla Extract
1 teaspoon Tone's Pure Almond Extract
2 cups all-purpose flour
1/4 cup Argo Corn Starch
1 1/2 cups powdered sugar

Preheat oven to 400 degrees F.

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 1-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.

Makes 50 cookies
Source: Tone's, ACH Food Companies, Inc.
MsgID: 0226467
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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More recipes:
Recipes for Wedding Cookies

"These buttery melt-in-your mouth cookies are also known as Mexican Wedding Cakes." - From: McCormick

"No one will believe these melt-in-your-mouth treats began with a roll of cookie dough." - From: Cookie Dough Delights

"Delicious with a warm cup of coffee or tea." - From: Tone's

From: One Smart Cookie
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