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Mexican Chocolate Almond Cookies

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

Quick Facts

Prep Time: 40 minutes
Bake Time: 8 to 10 minutes
Yield: 50 cookies


  • 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 Argo® Corn Starch
  • 1-1/2 cups powdered sugar


  1. 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.