Cookie Break

Who can resist taking a cookie break in these uncertain times :) especially when 

the cookie is inspired by my favorite candy bar and  

the recipe ingredients were halved for a mini batch but probably the best part all the ingredients were on hand and didn't require a grocery store run. 

 Cook's Notes: These cookies are the perfect blend of coconut, almonds and chocolate. What's not to like? Coconut and  almonds can be toasted ahead. 
Recipe adapted from smalltownwoman and makes 24. 

Ingredients:

• 1- 1/8 cups all purpose flour (1 cup plus two tablespoons)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter softened (1 stick)
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1- 1/2 cups semi sweet chocolate or bittersweet chips
• 1 /2 cup sweetened coconut flakes (shredded coconut), toasted
• 1/2 cup sliced almonds, toasted

Directions: 

• Make batter and chill one hour in refrigerator.
• Preheat oven to 375 degrees
• In small bowl whisk to combine flour, baking soda and salt. Set aside.
• Using mixer cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds.
• Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto parchment covered cookie sheets. Bake for 9-10 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.

Cactus Blooms

One needs to be quick to capture the beauty of cactus blooms. They only last a day or two. One afternoon 2 blooms burst open in the span of an  hour. 

Blooms ready to pop