It is that time of year when I bake or make something special for Kelly. This year, I’m making her some cookies, but since we won’t be seeing her this month, I mailed them to her. Typically, I would make her a cookie from my repertoire that I know she likes, but this time, I am going for something new.

A while back, Kelly & Gilbert were shopping with Eric & I at an REI store, one of our favorite outdoor gear stores. The checkout line was long and an employee was going through the line offering bite sized candies. I took a Snickers, a childhood favorite of mine. Kelly refused the offerings, even though I could tell she was hungry. I asked why she didn’t take anything. And I learned something new about her when she gave me her response. Her favorite candy bars are Almond Joy bars and that wasn’t one of the offerings.

Fast forward a bit. I found an Almond Joy cookie recipe. I’ve been holding on to it to make a batch for Kelly this January as a surprise. I had Eric & Andrew taste-test them for me. Two thumbs up there. I also had the other volunteers in my Friday group taste-test them. More approvals there. So, I shipped a few dozen to Kelly for her birthday. I am pleased to report, Kelly loves these cookies!

Almond Joy Cookies (adapted from myrecipes.com) Total Time Required: about 3 hours, Makes 5 dozen cookies)

Ingredients:

• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 1/2 cups semisweet chocolate chips
• 1 cup sweetened shredded coconut
• 1 cup sliced almonds

Instructions:

Spread the almond slices on a baking and toast them in a 350ºF oven for 8-10 minutes, until lightly toasted.

Beat the brown sugar, granulated sugar, and butter with an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.

Add the eggs, 1 at a time, and beat just until blended. Add the vanilla, and beat the mixture until blended.

Stir together the flour, salt, baking soda, and baking powder in a large bowl. Gradually add the flour mixture to the butter mixture, and beat on low speed until it is fully incorporated, about 1 minute.

Stir in the chocolate chips, coconut, and toasted almonds until they are evenly distributed in the dough.

Cover and refrigerate the dough for 30 minutes to 1 hour.

Roll tablespoons of dough into 1 1/4-inch balls. Place the balls on a Silpat or parchment paper lined cookie sheet, 2 inches apart.

Bake in the preheated oven until lightly golden brown, about 8 to 12 minutes. Cool the cookies on the baking sheet on a wire rack for 5 minutes. Transfer the cookies to the wire rack, and cool completely.

Happy Birthday, Kelly!!  ~Linda

Almond Joy Cookies (adapted from myrecipes.com) Total Time Required: about 3 hours, Makes 5 dozen cookies)

Ingredients:

• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 1/2 cups semisweet chocolate chips
• 1 cup sweetened shredded coconut
• 1 cup sliced almonds

Instructions:

Spread the almond slices on a baking and toast in a 350ºF oven for 8-10 minutes, until lightly toasted.

Beat the brown sugar, granulated sugar, and butter with an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes. Add the eggs, 1 at a time, and beat just until blended. Add the vanilla, and beat the mixture until blended.

Stir together the flour, salt, baking soda, and baking powder in a large bowl. Gradually add the flour mixture to the butter mixture, and beat on low speed until it is fully incorporated, about 1 minute. Stir in the chocolate chips, coconut, and toasted almonds until they are evenly distributed in the dough. Cover and refrigerate the dough for 30 minutes to 1 hour.

Roll tablespoons of dough into 1 1/4-inch balls. Place the balls on a Silpat or parchment paper lined cookie sheet, 2 inches apart. Bake in the preheated oven until lightly golden brown, about 8 to 12 minutes. Cool the cookies on the baking sheet on a wire rack for 5 minutes. Transfer the cookies to the wire rack, and cool completely.