Joy Cookies from Eating Well magazine
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
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 375°F. 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.
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.
Member Ratings For This Recipe
-
BMORGANSON
