Almond Joy Mounds Food

ALMOND JOY MOUNDS

Steps:

• 1. Pre-heat oven to 375°F. Lightly grease cookie sheets.
• 2. Combine dry ingredients, set aside.
• 3. In a large bowl, cream the butter and sugars together.
• 4. Beat in the eggs, one at a time.
• 5. Add the extracts.
• 6. Stir in the dry ingredients until well mixed.
• 7. Then stir in the chocolate chips, coconut, and almonds.
• 8. Drop by rounded tablespoons or using a cookie scoop onto prepared cookie sheets.
• 9. Bake for 8 to 10 minutes.
• 10. Cool on baking sheet for 5 minutes.
• 11. Remove from baking sheet to a wire rack to cool completely.

COCONUT (ALMOND) JOYS

Steps:

• Combine melted butter, sugar and coconut and mix well.
• Shape rounded teaspoonfuls into balls and place on cookie or baking sheet lined with waxed paper.
• Flatten each ball slightly by making an indentation in the center with thumb or finger.
• Fill centers with melted chocolate.
• Place an almond half or sliver on top, if desired.
• Chill until firm and store in refrigerator.

MOUNDS (ALMOND JOY) FRENCH SILK PIE

Steps:

• Prepare small box instant pudding, using buttermilk instead of milk.
• Mix in extract (s); set aside.
• Prepare 1 envelope Knox gelatin with 1/4 cup cold water.
• Use glass measuring cup to mix gelatin.
• Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatin.
• Gelatin is dissolved when mixture is clear.
• Wire whisk gelatin into pudding and fold in the 8-oz cool whip.
• Pour into prepared crust; chill.