See Also: Mexican Chocolate Cookies(recipes)
Mexican Wedding Cookies(recipes)
Mexican Sugar Cookies (Polvorones)(recipes)
Mexican Chocolate Macaroons(recipes)
Mexican Coffee with Chocolate and Cinnamon(recipes)
Chocolate Surprise Cookies(recipes)
Chocolate Truffle Cookies(recipes)
Super Chocolate Cookies(recipes)
Chocolate Pretzel Cookies(recipes)
Chocolate Platter Cookies(recipes)

Mexican Chocolate Cookies (recipes)




Yield: Makes 4 dozen cookies



Ingredients:



1-1/2cups all-purpose flour

2teaspoons ground cinnamon

1teaspoon baking soda

1/2teaspoon salt

2cups (12 ounces) semisweet chocolate chips

3/4cup (1-1/2 sticks) unsalted butter or margarine, softened

1/2cup toasted whole almonds

1/2cup packed brown sugar

1/4cup granulated sugar

2large eggs

1teaspoon almond extract









Preparation:





1.Preheat oven to 375°F. Combine flour, cinnamon, baking soda and salt in medium bowl; set aside. 2.Melt chocolate chips and butter in medium saucepan over medium heat, stirring until smooth. Remove from heat; cool to room temperature.3.Pulse almonds, brown sugar and granulated sugar in food processor until finely ground; transfer mixture to large bowl. Beat in chocolate mixture, eggs and almond extract. Gradually stir in flour mixture.4.Drop by level tablespoonfuls onto ungreased baking sheet. Bake 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool cookie on baking sheet 2 to 3 minutes; transfer to wire rack to cool completely.









Nutritional Information:







Serving Size:







Sodium

56 mg







Protein

1 g







Fiber









Carbohydrate

11 g







Cholesterol

9 mg







Saturated Fat

2 g







Total Fat

6 g







Calories from Fat

52 %







Calories

99









Dietary Exchange:







Starch

1







Fat

1