Almond Joy Cookies Just 4 Ingredients Food

ALMOND JOY COOKIES

Steps:

• 1. Pre-heat oven to 375°F Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ALMOND JOY COOKIES

Steps:

• Pre-heat oven to 375°F Lightly grease cookie sheets.
• Combine dry ingredients, set aside.
• In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ALMOND JOY COOKIES

Steps:

• Line two cookie sheets with silicone baking mats or parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until fluffy and well-combined.
• Beat in eggs one at a time, scraping down the sides as needed.
• Stir in vanilla and almond extracts until incorporated.
• In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
• Stir in flour mixture until just incorporated.
• Stir in coconut and chocolate chips until just combined.
• Cover and refrigerate dough at least 3 hours (up to 24 hours). It will hold its shape better if you refrigerate it for 8-24 hours.
• Toward the end of the chilling time, preheat oven to 350°F.
• Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
• Bake for 8-9 minutes. You want the edges to be just barely golden brown.
• Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
• Transfer to wire rack to finish cooling.

BUTTERY ALMOND JOY COOKIES

Steps:

• Preheat oven to 375°F Lightly grease cookie sheets.
• Combine dry ingredients. Set aside.
• In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time. Stir in the vanilla. Stir in the dry ingredients until well mixed, then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoons onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ALMOND JOY COOKIES

Steps:

• Preheat oven to 375°F.
• Lightly grease cookie sheets, or I use parchment paper to line them.
• Combine dry ingredients and set aside.
• Cream the butter and both sugars in a large bowl. Add eggs one at a time, then stir in the vanilla.
• Stir in dry mixture until well incorporated.
• Stir in nuts, chocolate chips, and coconut.
• Drop by rounded teaspoonfuls onto prepared cookie sheets.
• Bake 10-12 minutes or until golden brown.
• Let cool on sheet for 5 minutes before removing to wire rack.
• I add them to my Christmas cookie tray almost every year.