4 oz margarine
1 box yellow cake mix
2 tbsp vanilla extract
⅓ cup almonds, sliced
½ oz water
3 oz powdered sugar
1 oz cornstarch
Preheat oven to 325° F. Cream margarine in mixing bowl. Add cake mix and vanilla extract. Mix on low speed for 3 to 5 minutes.
Add the almonds and the water and mix for an additional 2 minutes.
Scoop the cookie dough into 1 tablespoon-size balls. Portion cookie dough 1-inch apart on a parchment lined sheet pan. Gently hand until each cookie is ½-inch thick. Bake in preheated 325° F convection oven for 12 to 15 minutes or until golden brown. Remove cookies from oven. Cool for 20 to 25 minutes.
Place powdered sugar and cornstarch in mixing bowl and hand mix until well combined. Gently toss cooled cookies in mixture until they are lightly but completely coated.