It is that time of year when I bake or make something special for Kelly. This year, I’m making her some cookies, but since we won’t be seeing her this month, I mailed them to her. Typically, I would make her a cookie from my repertoire that I know she likes, but this time, I am going for something new.

A while back, Kelly & Gilbert were shopping with Eric & I at an REI store, one of our favorite outdoor gear stores. The checkout line was long and an employee was going through the line offering bite sized candies. I took a Snickers, a childhood favorite of mine. Kelly refused the offerings, even though I could tell she was hungry. I asked why she didn’t take anything. And I learned something new about her when she gave me her response. Her favorite candy bars are Almond Joy bars and that wasn’t one of the offerings.

Fast forward a bit. I found an Almond Joy cookie recipe. I’ve been holding on to it to make a batch for Kelly this January as a surprise. I had Eric & Andrew taste-test them for me. Two thumbs up there. I also had the other volunteers in my Friday group taste-test them. More approvals there. So, I shipped a few dozen to Kelly for her birthday. I am pleased to report, Kelly loves these cookies!

Almond Joy Cookies

Almond Joy Cookies (adapted from myrecipes.com) Total Time Required: about 3 hours, Makes 5 dozen cookies)

Ingredients:

• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 1/2 cups semisweet chocolate chips
• 1 cup sweetened shredded coconut
• 1 cup sliced almonds

Instructions:

Spread the almond slices on a baking and toast them in a 350ºF oven for 8-10 minutes, until lightly toasted.

Toast the almonds.

Beat the brown sugar, granulated sugar, and butter with an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.

Combine the butter and sugars.

Add the eggs, 1 at a time, and beat just until blended. Add the vanilla, and beat the mixture until blended.

Add the eggs one at a time.

Stir together the flour, salt, baking soda, and baking powder in a large bowl. Gradually add the flour mixture to the butter mixture, and beat on low speed until it is fully incorporated, about 1 minute.

At the flour, baking powder, & baking soda to the dough.

Stir in the chocolate chips, coconut, and toasted almonds until they are evenly distributed in the dough.

Add in the chocolate chips, toasted almonds, and coconut.

Cover and refrigerate the dough for 30 minutes to 1 hour.

Refrigerate the dough for at least 30 minutes.

Roll tablespoons of dough into 1 1/4-inch balls. Place the balls on a Silpat or parchment paper lined cookie sheet, 2 inches apart.

Roll the chilled dough into 1 1/4-inch balls.

Bake in the preheated oven until lightly golden brown, about 8 to 12 minutes. Cool the cookies on the baking sheet on a wire rack for 5 minutes. Transfer the cookies to the wire rack, and cool completely.

Cool completely (if you can!) before enjoying!

Happy Birthday, Kelly!!  ~Linda

Almond Joy Cookies (adapted from myrecipes.com) Total Time Required: about 3 hours, Makes 5 dozen cookies)

Ingredients:

• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 1/2 cups semisweet chocolate chips
• 1 cup sweetened shredded coconut
• 1 cup sliced almonds

Instructions:

Spread the almond slices on a baking and toast in a 350ºF oven for 8-10 minutes, until lightly toasted.

Beat the brown sugar, granulated sugar, and butter with an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes. Add the eggs, 1 at a time, and beat just until blended. Add the vanilla, and beat the mixture until blended.

Stir together the flour, salt, baking soda, and baking powder in a large bowl. Gradually add the flour mixture to the butter mixture, and beat on low speed until it is fully incorporated, about 1 minute. Stir in the chocolate chips, coconut, and toasted almonds until they are evenly distributed in the dough. Cover and refrigerate the dough for 30 minutes to 1 hour.

Roll tablespoons of dough into 1 1/4-inch balls. Place the balls on a Silpat or parchment paper lined cookie sheet, 2 inches apart. Bake in the preheated oven until lightly golden brown, about 8 to 12 minutes. Cool the cookies on the baking sheet on a wire rack for 5 minutes. Transfer the cookies to the wire rack, and cool completely.