Joy Cookies

Made it,
Loved it.

Serving size 48

Prep Time 30MIN

Total Time 1HR45MIN

Ingredients

⅔ cup granulated sugar
⅓ cup unsalted butter, softened (see Tips)
⅓ cup canola oil
1 large egg
1 Tbsp milk
1 tsp almond extract
1 cup all-purpose flour
⅔ cup whole-wheat flour
1 ½ tsp baking powder
¼ tsp salt
3 Tbsp melted semisweet chocolate chips (see Tips)
3 Tbsp toasted coconut (see Tips)
48 sliced almonds

Directions

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

2. 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.

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

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

Tips: To soften butter, let stand at room temperature for 30 to 45 minutes. Or cut into small pieces and let stand for about 15 minutes. (Do not soften in a microwave—the uneven heat may melt the butter in spots.)

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Toast coconut in a small dry skillet over medium-low heat, stirring often, until golden, about 5 minutes.

To Make Ahead: Store airtight, in a single layer, for up to 1 day or freeze undecorated cookies for up to 3 months. Defrost at room temperature before decorating.

Equipment: 15-by-10-inch baking sheet with 1-inch sides