My guys are so spoiled by homemade cookies that they are getting particular. Justin loves soft and chewy. I had already started the cookie's when I discovered that Don had used the last of the white sugar. Oh No! This recipe, made under duress.
"But I hit the soft cookie mark". Firm enough to store in the cookie jar/freeze. A new family favorite. You'll love them. There easy, drop and squish with a sugared glass. They remind you of a mix between an almond cookie and shortbread. You will also want to try these, favorites. Suzanne's Perfectly fast and easy Shortbread, Shortbread Stamped Cookies.
Ingredients:
1 1/2 cup soften butter 2 cups brown sugar "packed." 3 eggs 1 1/2 teaspoon salt 2 teaspoons baking soda 2 cups chopped walnuts 1/2 cup shredded coconut 2 teaspoons vanilla 1/2 teaspoon almond extract 4 cups all-purpose flour 2 cups Ghirardelli Classic White Chips 1/4 cup crystal sprinkles or white sugar for pressing
Preparation:
Pre-Heat oven to 350 degrees Recipe Make 60 cookies Cream butter and sugar until fluffy. Add vanilla, almond extract, eggs, beat well. Blend in Baking Soda, Coconut, salt, flour till well mix, fold in white chips and nuts. On un-greased cookie sheet Drop round teaspoon/cookie scoop onto cookie sheet. Press with sugared glass bottom. Bake for 10-11 minutes. Till barely browned on the edges. Remove from oven, cool for 1 minute and transfer to cooling racks. Store in air tight container. Happy Baking 
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Corvallis, Oregon USA
