Cinnamon adds warmth to this twist on a traditional Mexican treat. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark.
—JOANNE VALKEMA FREEPORT, IL
PREP: 20 MIN. • BAKE: 15 MIN./BATCH • MAKES: ABOUT 3 1/2 DOZEN
1 cup butter, softened
1 3/4 cups confectioners’ sugar, divided
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup baking cocoa
1/2 teaspoon salt
1 1/4 cups finely chopped pecans or almonds
1/2 teaspoon ground cinnamon
1. Preheat oven to 325°. In a large bowl, cream the butter and 1 cup confectioners’ sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts.
2. Shape tablespoonfuls of dough into 1-in. balls. Place balls 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set.
3. In a bowl, combine the cinnamon and remaining confectioners’ sugar. Roll the warm cookies in the sugar mixture; cool on wire racks. Store in an airtight container.