Almond Joy Drop Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Combine flour, baking soda, and salt in a bowl.
• Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract.
• Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Pre-heat oven to 375°F Lightly grease cookie sheets.
• Combine dry ingredients, set aside.
• In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Line two cookie sheets with silicone baking mats or parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until fluffy and well-combined.
• Beat in eggs one at a time, scraping down the sides as needed.
• Stir in vanilla and almond extracts until incorporated.
• In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
• Stir in flour mixture until just incorporated.
• Stir in coconut and chocolate chips until just combined.
• Cover and refrigerate dough at least 3 hours (up to 24 hours). It will hold its shape better if you refrigerate it for 8-24 hours.
• Toward the end of the chilling time, preheat oven to 350°F.
• Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
• Bake for 8-9 minutes. You want the edges to be just barely golden brown.
• Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
• Transfer to wire rack to finish cooling.

Steps:

• Preheat oven to 375°F.
• Lightly grease cookie sheets, or I use parchment paper to line them.
• Combine dry ingredients and set aside.
• Cream the butter and both sugars in a large bowl. Add eggs one at a time, then stir in the vanilla.
• Stir in dry mixture until well incorporated.
• Stir in nuts, chocolate chips, and coconut.
• Drop by rounded teaspoonfuls onto prepared cookie sheets.
• Bake 10-12 minutes or until golden brown.
• Let cool on sheet for 5 minutes before removing to wire rack.
• I add them to my Christmas cookie tray almost every year.

Steps:

• Preheat oven to 375°F.
• Cream the butter and sugar together.
• Add the egg, vanilla, and almond. Blend well.
• In another bowl, mix the flour, salt, and baking soda.
• Add dry ingredients to the wet ingredients; mix well.
• Stir in the chocolate chips.
• Spoon the dough onto a greased cookie sheet.
• Bake for 8-10 minutes or until golden.