Saturday, April 26, 2014

Sometimes you feel like a ...

Apparently we didn't have enough sweets at Easter. I felt the need to make cookies. But we had all the ingredients in the pantry ... so they're free, right?

Almond Joy Shortbread Cookies
(or Mounds Cookies, for those without Joy)


1/2 cup (3.5 oz) granulated sugar
2½ cups (11.25 oz) all-purpose flour
Pinch salt
10 oz butter, room temp
12 oz semi-sweet chocolate chips
7 oz sweetened coconut flakes
1/2 cup slivered almonds
Cookies Cutters

  1. In a small sauce pan over medium heat, toast coconut and almonds, stirring frequently. (Omit almonds for boring-old Mounds cookies.) When coconut flakes have turned golden brown, remove from heat. Pour into a bowl and set aside.
  2. Combine butter, sugar, and salt with a mixer. Add flour slowly and mix on low speed until blended.
  3. Spread dough flat between two sheets of wax paper and refrigerate until firm.
  4. While waiting, snack on dough ... it's fine cause there are no eggs in it ... as if that ever stopped me.
  5. Preheat oven to 350 F. On floured surface, roll dough flat until 1/4" thick. Cut with cookie cutters or circular glass, and place a cookie sheet lined with parchment paper. Roll again and repeat until you have used all the dough.
  6. Bake at 350 F for 8-10 minutes, until the edges are golden brown. Cool on wire rack.
  7. Melt the chocolate in a microwave or over a double-boiler.
  8. Dip top of cookie in chocolate (or spread with a frosting knife), then dip in bowl of coconut/almond mixture. Place face-up on wire rack to cool.
  9. Eat every cookie. Complain that you have a belly-ache.
Makes about 24-30 3" cookies.

Yum, city.

Almond Joy Shortbread Cookies