ALMOND JOY COOKIES

Recipe by Christine Capendale

Delicious little morsels to serve with coffee or include as a lunch box treat.

200g Butter
150g castor sugar
160g Brown Sugar
2 eggs
5ml Vanilla
300g flour
5ml Bicarbonate of Soda
2.5ml salt
400g choc chips
120g coconut
150g almonds chopped

(Makes ± 60 cookies)

METHOD:

  • Preheat the oven to 180°C and line 2 greased baking trays with baking paper.
  • Cream together the butter and the sugars and beat in the eggs one at a time. Add the vanilla.
  • Sieve together the flour, bicarbonate of soda and the salt. Add the chocolate chips, almonds and coconut and mix together.
  • Add the dry ingredients to the butter mixture and mix to combine and make the dough.
  • Scoop out tablespoons of the batter, roll into balls and place on the prepared baking trays. Press down lightly.
  • Bake for about 8-10 minutes in the preheated oven until slightly golden brown.
  • Cool for 5 minutes on the baking tray and transfer the cookies to a cooling rack.
  • Cool completely.
  • Store in an airtight container for up to a week.
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