Sharing the Joy of Thanksgiving . . .then and now
The season of Thanksgiving should be a time of JOY! And sharing the joy of Thanksgiving is also part of the Thanksgiving season. So, why not share the joy of this season with Almond JOY cookies?
Why are we joyful at Thanksgiving? Being Thankful brings JOY, and being Thankful is what Thanksgiving is all about. After all . . . another name for Thanksgiving could be, a season of joy:)
Sharing Then . . .
The Pilgrims were so thankful for the help the Wampanoag Indians gave them they shared their food with them. It was important to them to give back to their neighbors, so to speak, by sharing not only their food, but also their joy. History tells us that without the help of the Indians, the Pilgrims might not have survived that first year. The Pilgrims had joy and and were thankful for God’s provision that year.
Sharing Now . . .
Today, we can carry on the tradition of sharing the Joy of Thanksgiving by preparing foods to take to shut-ins, invite those who don’t have family members close by to our Thanksgiving dinner, or just take some cookies to your closest neighbors. And, what better cookies to share the JOY of Thanksgiving with than Almond JOY Cookies! Just the very name brings JOY!!!
Almond Joy Cookies, perfect to share the Joy of Thanksgiving!
I had seen these cookies on a shared Facebook page a few weeks ago, but never tried them. But with Thanksgiving only a week away, these cookies looked like the perfect one to make and share with friends and family. I have to admit . . . when I made them . . . I had to eat one of the first ones to come out of the oven! OMG! The chocolate was soft, the cookie was crisp. . . delicious!!!
I took some to the girls I work with at Chef Candace. . . they LOVED them. I took some to my mother . . . she LOVED them. (She said Almond Joy candy bars are her favorite! I had to tell her . . . the Almond Joy candy is NOT in these cookies! LOL!) She ate two or three while I was there Friday! Everyone who ate one of these Almond Joy Cookies said they were really good.
Making Almond Joy Cookies . . .
I googled different Almond Joy Cookie recipes, looked at a few, then created this recipe. Some used coconut extract, only one used almond extract. I didn’t use the coconut extract at all, but I’m sure a little might enhance the flavor of the coconut in the cookies. I substituted vanilla extract instead. But I think the recipe that resulted from taking the best of several others turned out well:)
These Almond Joy cookies were easy to make and have all the tastes and textures of an Almond Joy candy bar with crunchy almonds, sweetened coconut, and lots of chocolate chips! The recipe made a little less than 2 dozen cookies, so I think next time, I will double it so we have more to eat and give as gifts:)
The result of the baking efforts of the day were beautiful, crispy, yet moist in the middle cookies that were full of the goodies of an Almond Joy candy bar! And, nobody can eat just one, even if it is a cookie! LOL!
So . . . why not Share the Joy of Thanksgiving today? Bake some Almond Joy Cookies!!!
Who would you give Almond Joy Cookies to as a special treat during the Thanksgiving season?
Almond Joy Cookies Recipe
(Adapted from a recipe on averiecooks.com)
1/2 cup butter, softened (1 stick)
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract (Her recipe called for coconut extract here.)
1/2 teaspoon almond extract (Her recipe called for 1-2 teaspoons almond extract.)
1 1/4 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1 cup sweetened shredded coconut
1 cup slivered almonds
1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Prepare baking pan by spraying with nonstick cooking spray or using a silpat mat.
- In a mixing bowl, combine the butter, sugars, egg, and both extracts. Beat on medium-high speed until mixture is creamy–about 4 minutes.
- In a separate bowl, add the flour, cornstarch, baking soda, and salt. Whisk to combine.
- Add flour mixture to the creamed mixture and beat on a slow speed until it is combined well.
- Add the coconut, almonds, and chocolate chips. Beat beat on low speed just until combined, about 30 seconds.
- Using a 1 1/2-inch scoop, scoop the dough and then roll into balls.
- Place dough balls onto the prepared pan–2 inches apart–and flatten slightly with the tips of your fingers.
- Bake for 10-12 minutes. Be careful to not overbake.
- Remove cookies from the oven and leave them on the baking pan for 5-10 minutes to set.
- Remove cookies to wire racks to finish cooling.
- When cooled, store in an airtight container for up to 1 week or place in freezer bags and freezer for up to 6 months.