Joy Cookies

5 Reviews
From: EatingWell Magazine November/December 2010

These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 2/3 cup granulated sugar
  • 1/3 cup unsalted butter, softened (see Tips)
  • 1/3 cup canola oil
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons melted semisweet chocolate chips (see Tips)
  • 3 tablespoons toasted coconut (see Tips)
  • 48 sliced almonds

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375 °F. Coat a 15-by-10-inch baking sheet with 1-inch sides with cooking spray.
  2. Beat sugar, butter, oil, egg, milk and almond extract in a mixing bowl with an electric mixer until light and fluffy. Stir in all-purpose flour, whole-wheat flour, baking powder and salt until well blended. (It will be a soft dough.) Spread the dough into the prepared baking pan in a thin layer.
  3. Bake until golden brown, about 12 minutes. Cool in the pan on a wire rack for 5 minutes. Cut into 48 bars.
  4. Decorate each bar with a drizzle of melted chocolate, a sprinkle of toasted coconut and an almond slice.
  • Make Ahead Tip: Store airtight, in a single layer, for up to 1 day or freeze undecorated cookies for up to 3 months. Defrost at room temperature before decorating.
  • Equipment: 15-by-10-inch baking sheet with 1-inch sides
  • Tips: To soften butter, let stand at room temperature for 30 to 45 minutes. Or cut into small pieces and let stand for about 15 minutes. (Do not soften in a microwave—the uneven heat may melt the butter in spots.)
  • To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
  • Toast coconut in a small dry skillet over medium-low heat, stirring often, until golden, about 5 minutes.
  • Decorate on parchment: When adding finishing touches to your cookies or cakes, place them on a large sheet of parchment paper before you decorate. The paper catches the excess, making cleanup a breeze.

Nutrition information

  • Serving size: 1 bar
  • Per serving: 53 calories; 3 g fat(1 g sat); 0 g fiber; 7 g carbohydrates; 1 g protein; 9 mcg folate; 6 mg cholesterol; 3 g sugars; 3 g added sugars; 26 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 0 mg iron; 32 mg sodium; 16 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 fat

Reviews 5

December 12, 2010
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By: amarynth
Almond extract is overpowering My boyfriend and I both thought these had far too much almond extract; It really overwhelmed all of the other flavors. I was planning on making these for a cookie exchange, but ended up making something else instead.
November 13, 2010
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By: EatingWell User
I am a shortbread lover, so had to try this out. I had to double the recipe to get an entire tray full, but they came out great. Very delicious and beautiful too. I will definitely make these again. -Kori C.
November 13, 2010
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By: EatingWell User
I am a shortbread lover, so had to try this out. I had to double the recipe to get an entire tray full, but they came out great. Very delicious and beautiful too. I will definitely make these again.
October 31, 2010
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By: EatingWell User
Maybe I did something wrong but these were only okay. My boyfriend, who finishes off everything food related, wouldn't even finish this batch. They weren't bad - in fact I thought the batter was more delicious than the finished product. They just weren't desirable. I've made cookies before that I couldn't wait to get home and eat one of them. These weren't worth the 53 calories even. I followed the directions perfectly but didn't even get the 4 dozen it boasts. It was more like 2 dozen. Maybe I didn't beat it long enough with the mixer? They also were not as thick as pictured. Won't make them again unless someone here can give me tips if they had a better experience.
October 14, 2010
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By: EatingWell User
while i was eating the first of many magical treats i had to come up with a plan to stop eating them. Theycan beat out any other sweet craving, that is if you like coconut and almonds, but who does not. i say five stars. however i put low shugar chocolate chips on mine to up tthe sweet factor.