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Almond Toffee Sandies

 Almond Toffee Sandies
I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! —Vicki Crowley, Monticello, Iowa
54 ServingsPrep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs
  • 1 cup canola oil
  • 1 teaspoon almond extract
  • 4-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 cups sliced almonds
  • 1 package (8 ounces) toffee bits

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugars
  • until blended. Add eggs, one at a time, beating well after each
  • addition. Gradually beat in oil and extract. Combine the flour,
  • baking soda, cream of tartar and salt; gradually add to the creamed
  • mixture and mix well. Stir in almonds and toffee bits.
  • Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake
  • 10-12 minutes or until golden brown. Remove to wire racks to cool.
  • Yield: 9 dozen.

2 of 2

Almond Toffee Sandies (continued)

Nutritional Facts: 2 cookies equals 178 calories, 11 g fat (4 g saturated fat), 19 mg cholesterol, 134 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.