Preheat oven to 375 F degrees. In a small bowl, combine the powdered sugar and cornstarch, then set aside. In a large bowl, add the cake mix, butter, eggs, and almond extract. Using a spoon or spatula, mix the cake mix and other ingredients just until smooth. Create 1 1/2 inch balls from the batter using two soup spoons. Roll the dough balls in the powdered sugar mixture. Place the sugar coated balls on a parchment lined baking sheet, with 2 inches between cookies. Bake for 8 – 9 minutes or until edges are set. Cool for 1 – 2 minutes in baking sheet, then remove to a wire rack. Here is where the parchment saves time, simply slip it out of the baking sheet and onto the wire rack. Cool completely before storing in an airtight container to keep the cookies fresh.
Enjoy!
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