Day 3: Three French Hens (Almond Joy Cookies with Pecan Shortbread Crust)

Skill Level: Intermediate Special Utensils: None

Ingredients:

• For the Shortbread Crust:

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 2 cups all-purpose flour
  • ½ cup finely chopped pecans

• For the Almond Joy Filling:

  • 1 cup shredded coconut
  • ½ cup semi-sweet chocolate chips
  • ¼ cup chopped almonds

Instructions:

1. Make the Shortbread Crust:

   • Preheat oven to 350°F (175°C).
   • In a large bowl, cream together the butter, sugar, and salt until light and fluffy.
   • Gradually beat in the flour and pecans until a dough forms.
   • Press the dough into a 9x13 inch baking pan.
   • Bake for 20-25 minutes, or until golden brown. Let cool completely.

2. Make the Almond Joy Filling:

   • In a microwave-safe bowl, melt the chocolate chips.
   • Stir in the shredded coconut and chopped almonds.
   • Spread the mixture evenly over the cooled shortbread crust.

3. Bake:

   • Bake for 10-15 minutes, or until the chocolate is melted and bubbly.
   • Let cool completely before cutting into bars.

Tips:

• For a richer flavor, use toasted pecans.
• You can adjust the sweetness of the filling by adding more or less sugar to the chocolate mixture.