Reviewed on May. 01, 2012 by gogrannygo2
I LOVE this recipe and have made it many times since it came out in 1998. It makes a big batch so I freeze some for later.
Over the years I've made some changes to make a lower fat pecan version. Here's what I did: substitue butter flavor shortening for butter (you may need to add a few drops of water to make the cookie dough easy to handle), substitute 1 cup of chopped pecans for the 2 cups of almonds. I've even skipped rolling the dough in sugar without my family missing the extra sugar.
I encourage everyone to give Toffee Almond Sandies a try, one of the best cookies I've ever tasted.