Almond Joyfuls

Tysa Marie
Dec 13, 2017
2 min read

'Tis the season.

And the season is all about cookies! I'm kidding. I truly know what this holiday season is all about, but I also love to spend time with family and friends to share the thing I like to bake most at Christmas: cookies. In fact, every year I host a Christmas party where I share 12 different types of cookies. I make 8 dozen or so of each sort and type. I'm no mathematician, but I believe that means I make nearly 800 cookies every holiday season. While I really love doing this every year, there always comes a point in the baking season when I get tired. So, I try to find a few "cheat" recipes every year where I can produce a great tasting cookie quickly. "Cheat" recipes in my world are ones where you use an already prepared dough or mix. When I need a good cheat recipe, I turn to the Ultimate Shortcut Cookie book. This Almond Joyful cookie (recipe below) is one of the first listed in the book. Probably because it is simple (only four ingredients) and tastes just like an almond joy candy bar. #winning

As with all recipes, I learned a thing or two while making the Almond Joyfuls. Here are my lessons:

Chocolate is necessary, but type is up to you. The original recipe called for milk chocolate (which I love), but I have been known to switch it up and use semi-sweet or even dark chocolate to many applause.
Use your favorite sugar cookie dough or mix. Again, the original recipe called for a roll of refrigerated sugar cookie dough but I really like using Betty Crocker's Sugar Cookie mix. I just prepare as directed on the bag using vegetable shortening and one egg and then add in the other cookie ingredients. I found this to be easier that using the already prepared dough, but do as you see fit!

Almond Joyfuls

Ingredients:

1 (17.5-ounce) Betty Crocker Sugar Cookie mix, prepared as directed ¾ cup Shredded Coconut 1 cup Chocolate Chips ¾ cup Whole Almonds, coarsely chopped

Yield: 45 small cookies

Prep Time: 15 minutes

Bake Time: 10 minutes

Directions:

Preheat the oven to 350 degrees Fahrenheit.
Prepare the cookie dough as directed on the bag in a large bowl of an electric mixer. You will need one egg and 1/2 cup soften butter or vegetable shortening.
Add the coconut, chocolate chips, and almonds and mix well with your electric mixer until everything is worked in.
Drop teaspoons of dough onto a prepared cookie sheet (I use parchment paper or silicon sheets), leaving 2 inches between cookies.
Bake the cookies for 10-11 minutes, just until they are set and golden at the edges. Remove from the oven and allow them to cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely. Enjoy!