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



  • 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



  • 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: Courtesy of Sandra Lee