Cinnamon Galletas - Mexican Wedding Cookies
Preheat oven to 400°F. Beat butter, sugar, allspice, cinnamon, and vanilla until light and fluffy using an electric mixer. Mix flour and corn starch together. Gradually add flour mixture until blended.
Ingredients
- 1 cup butter, softened (no substitutions)
- 1 cup powdered sugar
- 1/4 teaspoon ground allspice
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup Fleischmann's® Corn Starch
Powdered Sugar Glaze:
- 1 cup powder sugar
- 2 to 3 tablespoons milk
- 1/3 cup sliced almonds, toasted
Method
Preheat oven to 400°F.
Beat butter, sugar, allspice, cinnamon, and vanilla until light and fluffy using an electric mixer. Mix flour and corn starch together. Gradually add flour mixture until blended.
Form cookie dough into 1-inch balls. Place on baking sheets; bake for 10 to 12 minutes or until cookies are set and lightly browned. Cool.
Whisk 1 cup powder sugar and 2 tablespoons of milk together in a small mixing bowl. Stir in additional milk until desired consistency. Drizzle over cookies; sprinkle with toasted almonds.
