In a large bowl, beat butter until smooth then blend in egg. Add organic snickerdoodle blondie mix and blend until a dough forms. Shape dough into a flat disc, wrap in plastic and chill 15 minutes or until firm.
Preheat oven to 350 degrees and spray cookie shot pan thoroughly with nonstick cooking spray. Remove dough from refrigerator and remove plastic. Measure two tablespoons of dough and press into the bottom of one cookie shot well. Gently insert the center piece of cookie shot pan and trim excess dough around rim. Repeat with remaining dough. Bake cookie shots 12-15 minutes, until golden and set. Remove from oven and trim any excess dough baked around rim. Cool cookie shots to room temperature, then carefully remove from pan and cool completely.
Place white chocolate in a microwave safe bowl. Heat in 45 second increments, stirring after each, until melted and smooth. Pour the cinnamon and sugar packet into a small bowl. Dip the rim of each cookie shot into melted white chocolate then into the cinnamon and sugar. Allow chocolate to set, then fill cookie shots with Califia Horchata Almond Milk (or beverage of choice). Enjoy immediately!