Almond Joy Cookies

These cookies were a big hit all around.  Who doesn't love an almond joy?  I made them for one of my husband's co-workers who is going through radiation and chemo.  She absolutely loves cookies so I thought why not bake something for her. She especially liked these.  My family enjoyed them as well.  I am adding a photo I took of the dough before I baked them but I can't be sure if the photo of the baked cookies is the Mrs. Wakefield's Chocolate Chips or these cookies.

Almond Joy Cookies

Yield: 60 cookies

-1 cup unsalted butter, softened
-1 ½ cups white sugar
-2 eggs
-2 ¼ cups flour
-1 tsp baking soda
-1 tsp salt
-2 ½ cups sweetened shredded coconut
-1 ½ bags chocolate chips (3 cups)
-2 cups peeled, slivered almonds

1) Preheat the oven to 350 degrees, and prepare two sheet pans with parchment or silpats.

2) In a mixing bowl, cream together the butter and sugar until creamy.

3) Add the eggs and beat until creamy

4) Meanwhile mix the dry ingredients together in a separate bowl.

5) Add the dry ingredients to the mixing bowl and stir until you have thick cookie dough.

6) Add the coconut, chocolate chips and almonds and mix until well combined.

7) Scoop the cookies onto the sheet pans and bake at 350 for about 10 minutes. (when you take the cookies out they should still be a bit doughy looking in the middle- they will stiffen up).

Enjoy!

The Creative Cook

Crispy Cinnamon Coins

These are icebox cookies that I made back in December for my cookie exchange.  The recipe comes from Sweet Pea's Kitchen.  I had asked her for permission to post this recipe and it took her a while to get back to me.  I then promptly forgot to post the recipe.  She got the recipe from a cookbook called Cuisine Cookies for the Holidays.  The cookies were very delicious.  I would recommend buying your cinnamon chips around the holidays or try The Prepared Pantry's website.  They carry just about anything you might want or need for baking purposes.    

Crispy Cinnamon Coins

Ingredients:

1 stick (8 tablespoons) unsalted butter, softened

¼ cup granulated sugar

1 egg

1 teaspoon cinnamon

1/8 teaspoon salt

¼ teaspoon vanilla extract

Minced zest of ½ lemon

1-1/4 cups all-purpose flour

1/3 cup cinnamon chips, coarsely chopped

Turbinado sugar, for rolling

Directions:

1.       In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy.  Add the granulated sugar and beat until light and fluffy, about 3 minutes.  Beat in the egg, cinnamon, salt, vanilla and zest.  Add flour and mix until just combined.  Fold in cinnamon chips.  Divide the dough in half.

2.      

     Generously sprinkle a work surface with Turbinado sugar.  Shape each half of dough into an 18-to 20-inch long rope and roll in the sugar, adding more sugar as needed to prevent sticking.  Wrap each piece in a large sheet of plastic wrap and chill until firm, at least 1 hour or overnight.  (The colder the dough, the easier it will be to slice).

3.     

           Preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper.  Unwrap 1 piece of dough and slice into ½ inch thick slices, spacing 1 inch apart on prepared baking sheet.  Repeat with remaining pieces of cookie dough.  Bake the cookies for about 15 minutes, or until crisp and golden.  Let cool on the baking sheets 5 minutes before transferring to a cooling rack to cool completely.

Yields:  80 (1-inch) cookies

Prep. Time: 1 hour 20 minutes (including chilling)

From Sweet Pea’s Kitchen

Enjoy!

The Creative Cook