ALMOND JOY® COOKIES
These cookies are super moist and chewy. Everyone will love them and they are so easy to make!
Provided by Judi
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 33m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Combine flour, baking soda, and salt in a bowl.
- Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract.
- Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 285 calories, Carbohydrate 44.9 g, Cholesterol 20.7 mg, Fat 11.5 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 5.6 g, Sodium 158.7 mg, Sugar 29.2 g
ALMOND JOY COOKIES (CHOCOLATE MACAROON THUMBPRINT)
My love of chocolate and my husband's of macaroons resulted in this cookie. An intense chocolate cookie topped with an almond coconut macaroon.
Provided by curly top
Categories Drop Cookies
Time 20m
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Beat butter, sugar and salt.
- Add cocoa, melted chocolate and vanilla.
- Add eggs and beat until creamy.
- Slowly add flour and blend only until combined.
- Chill in refrigerator several hours.
- Meanwhile combine macaroon ingredients by hand in a small bowl.
- Form dough into balls using a small cookie scoop or tablespoon and drop onto cookie sheet lined with parchment paper.
- Flatten each ball with your thumb, leaving a depression in the center of each.
- Fill each depression with 1 tsp of macaroon.
- Bake at 350 F for 8-10 minutes, until cookies no longer look wet on top.
- Cool completely on wire rack.
- When cookies are cool.
- Melt chocolate for drizzle.
- Add shortening and stir well.
- Drizzle over cookies.
Nutrition Facts : Calories 176.3, Fat 12, SaturatedFat 7.1, Cholesterol 31.5, Sodium 101.2, Carbohydrate 17, Fiber 1.8, Sugar 8.2, Protein 2.9
CHOCOLATE-ALMOND BUTTER THUMBPRINT COOKIES
These treats are reminiscent of everyone's favorite peanut butter blossom cookies-a little more grown up but just as addictive. They stay fresh and delicious refrigerated in an airtight container.
Provided by Food Network Kitchen
Time 1h10m
Yield 30 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl and set aside.
- Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
- Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
- Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
- Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
- For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature.
- Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days.
CHOCOLATE-ALMOND THUMBPRINT COOKIES
This recipe will complete your cookie tray.
Provided by Joy Howard
Time 2h15m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk together flour, baking soda, and salt in a small bowl. Beat butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla, and beat until incorporated. Reduce speed to low, and gradually add flour mixture, one-third at a time, beating just until blended after each addition.
- Place chopped almonds in a small bowl. Turn dough out onto a lightly floured surface, and knead a few times until dough is smooth and comes together. Scoop a level tablespoon of dough, and roll it into a ball. Roll ball in chopped almonds. Place on prepared baking sheet. Repeat with remaining dough, spacing balls 2 inches apart on baking sheets.
- Use back of a teaspoon to make a deep indentation in center of each dough ball.
- Place 1 baking sheet of cookies in refrigerator until ready to bake. Bake remaining baking sheet in preheated oven 8 minutes. Remove from oven, and use teaspoon to redo indentation in center of each ball. Return to oven, and bake until set and lightly golden on bottom, about 6 to 8 minutes. Cool 5 minutes on baking sheet; transfer cookies to a wire rack to cool completely, about 30 minutes. Repeat procedure with remaining baking sheet of cookies.
- Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan over low until just beginning to bubble around edges, about 2 to 3 minutes. (Do not let cream boil, or it will be too hot for chocolate.) Pour hot cream over chocolate, and let stand 1 minute; whisk until smooth. Refrigerate chocolate mixture, stirring often so mixture cools evenly, about 15 to 20 minutes.
- Beat chocolate mixture with an electric mixer on medium speed until light and fluffy. Transfer ganache to a piping bag fitted with a star tip. Pipe ganache in indentation in center of each cookie. Top each with a cherry. Refrigerate in an airtight container until ready to serve.
ALMOND JOY MACAROONS
I got this from the Cuisine at Home Holiday Cookbook. These are delicious! A moist coconut dough is wrapped around an almond hershey kiss. The cookie is chewy on the outside with a chocolate almond surprise inside. It's almost a cross between a cookie and a candy. Mmmmmm.
Provided by MamaJ
Categories Dessert
Time 1h
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Mince 1 1/2 cups of coconut in a food processor and transfer to a bowl.
- Add remaining ingredients, EXCEPT kisses.
- Mix gently with your hands until combined.
- Chill dough at least 1 hour (but no more than 24).
- Shape a heaping tablespoon of dough around a kiss. Make sure it is enclosed completely. (This takes a little practice).
- Place 1 inch apart on lined baking sheet.
- Bake until firm and deep golden on the bottom and light golden on the top--about 16-18 minutes.
- Cool on pan for 5 minutes and transfer to cooling rack.
- These are a little sticky so I keep them in mini muffin papers or paper bonbon cups.
ALMOND THUMBPRINT COOKIES
Categories Food Processor Fruit Dessert Bake Passover Quick & Easy Almond Vanilla Kosher Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
- While dough chills, put oven rack in middle position and preheat oven to 350°F.
- Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.
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ALMOND JOY COOKIES {CHOCOLATE ALMOND MACAROONS}
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- Preheat oven to 350 degrees Fahrenheit. Line cookie trays with a silicone mat or parchment paper.
- In a large bowl, combine the coconut flakes, chocolate chips, almonds, flour, and salt. Toss together with hands until distributed well.
- Add the sweetened condensed milk and vanilla (or almond) extract. Fold ingredients together with a spatula until thoroughly combined. The mixture should be wet, but come together.
- Use a #30 cookie scoop (about 2 Tablespoons) to form cookie dough balls. Place cookies a few inches apart on prepared cookie trays. Wet fingers with water to shape cookies into round balls and ensure there aren’t any fly-away coconut pieces that will brown faster than the rest of the cookie.
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- In large bowl, break up cookie dough. Stir or knead in melted baking chocolate and flour until well blended. Divide dough in half; wrap each half in plastic and refrigerate for 30 minutes.
- Bake 10 to 12 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon. Cool until set, about 30 minutes.
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