Mexican Chocolate Amaretto Halloween or "Day of the Dead" Cookies
Serves: 33 - 36 cookies
  • 1 cup (2 sticks) real butter, do not sub
  • ½ cup powdered sugar, measure by the “scoop and level” method so it's "packed"
  • 3 Tbl. Amaretto Liqueur
  • 1 tsp. vanilla
  • 1¼ tsp. almond extract
  • 2¼ cups flour
  • ¼ cup Rodelle Dutch-Processed Cocoa Powder, (measure the same way as above)
  • ¼ cup packed sweetened angel flake coconut
  • ¾ cup finely chopped almonds
  • ¼ tsp. salt
  • 1½ – 2 cups powdered sugar for rolling
  1. Heat oven to 400º F.
  2. In mixer bowl, beat butter, ½ cup powdered sugar, Amaretto and extracts. Mix in flour, cocoa, coconut, almonds and salt.
  3. Shape dough into 1″ balls and place onto ungreased baking sheet about one inch apart. Closer is ok, as these do not spread.
  4. Bake for only about 10 – 12 minutes until set but not browned. Remove immediately and carefully to a wire rack. Cool slightly. Roll warm cookies in powdered sugar nicely coating and placing back on rack to cool completely.
  5. When completely cool, roll again in powdered sugar, again nicely coating. Store in airtight container on the counter or refrigerate.
*I rolled mine slightly smaller this time, yielding 37 cookies, and baked them for 10 minutes only and they were perfect. If yours are larger, bake them 1 to 2 minutes longer depending on size. Do not overbake them, though. They will be slightly soft when removing them from the cookie sheet, and firm up as they cool.
Recipe by Wildflour's Cottage Kitchen at