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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 56.2
  • Total Fat: 3.3 g
  • Cholesterol: 8.1 mg
  • Sodium: 29.3 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.7 g

View full nutritional breakdown of Joy Cookies from Eating Well magazine calories by ingredient
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Joy Cookies from Eating Well magazine

Submitted by: SHELBSYD
Joy Cookies from Eating Well magazine

Introduction

A little Almond Joy Shortbread cookie. Be careful not to burn the edges. A little Almond Joy Shortbread cookie. Be careful not to burn the edges.
Number of Servings: 48

Ingredients

    INGREDIENTS
    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

Directions

Preheat oven to 375F. Coat a 15-by-10-inch baking sheet with 1-inch sides with cooking spray.

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.

Bake until golden brown, about 12 minutes. Cool in the pan on a wire rack for 5 minutes. Cut into 48 bars.

Decorate each bar with a drizzle of melted chocolate, a sprinkle of toasted coconut and an almond slice

Number of Servings: 48

Recipe submitted by SparkPeople user SHELBSYD.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Portion control with these is VERY hard! They are crispy and feel light. I found that following the recipe, I tasted mostly the almond flavoring in the cookie and not enough coconut and chocolate. Still very good. - 2/28/11

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