Sandra Lee Recipe: Mexican Chocolate Sandies

Sandra Lee Recipe: Mexican Chocolate Sandies

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Mexican Chocolate Sandies

 

Prep: 20 minutes

Bake: 10 minutes (plus 18 minutes per batch)

Cool: 5 minutes

Yields: 20 (2 1/2 inch) cookies

 

Ingredients

  • 3/4 Cup sliced almonds
  • 1 Pouch (17.5-ounce) sugar cookie mix
  • 1/4 Cup packed brown sugar, Domino
  • 1/4 Cup granulated sugar, Domino
  • 1/4 Cup unsweetened cocoa powder
  • 1 Tablespoon ground cinnamon
  • 1/2 Stick (1/4 cup) butter, softened
  • 1/4 Cup butter-flavored shortening
  • 1 Egg
  • 3/4 Cup bittersweet chocolate chips, chopped

 

Method

  • Preheat oven to 375 degrees F. Spread a thin, even layer of the almonds on a cookie sheet. Bake in preheated oven about 10 minutes or until almonds are lightly toasted. Remove from cookie sheet and cool completely.
  • Place cooled almonds in a medium zip-top bag. Press out air and seal. Using a rolling pin, roll over almonds until crushed. Set aside.
  • Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. In a large bowl combine cookie mix, brown sugar, granulated sugar, cocoa powder and cinnamon. Add butter, shortening and egg. Stir until dough forms. Stir in toasted almonds and chocolate chips.
  • Using your hands, roll two tablespoons of the dough into a ball and place on prepared cookie sheet. Press ball with the bottom of a drinking glass to flatten. Repeat with remaining dough, spacing evenly on cookie sheets.
  • Bake in preheated oven for 18 to 22 minutes or until edges are lightly browned. Cool on cookie sheets for five minutes. Transfer cookies to wire racks. Let cool.

 

 

PHOTO CREDITS

Photo: Courtesy of Sandra Lee

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