Snack: Mexican Spice Cookies

Serve your guests with these Mexican spice cookies that are made using Betty Crocker® sugar cookie mix – a flavorful dessert.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Mexican Spice Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 tablespoons sugar
1 1/4 teaspoon ground cinnamon
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all purpose flour
1/3 cup butter or margarine, softened
1 egg
1/2 teaspoon anise seed

Instructions

Heat oven to 375 °F. In small bowl, mix sugar and 3/4 teaspoon of the cinnamon; set aside.
In medium bowl, stir cookie mix, flour, butter, egg, anise seed, and 1/2 teaspoon cinnamon until soft dough forms. Roll dough into 30 (1-inch) balls. Roll in cinnamon-sugar. On ungreased cookie sheets, place balls 1 inch apart.
Bake 9 to 12 minutes or until set and light golden brown around the edges. Cool 1 minute; remove from cookie sheet to cooling rack.

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