- 1 cup butter, softened
- 1 cup sugar
- 1 cup confectioners' sugar
- 2 Eggland's Best Eggs
- 1 cup canola oil
- 1 teaspoon almond extract
- 4-1/2 cups 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
- 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.
Reviews for Toffee Almond Sandies(5)
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These cookies are amazing! Delicately crisp with a wonderful flavor. My family and coworkers can't get enough of them. These yummy sandies have replaced oatmeal-raisin cookies as my new favorite!
Wow! I tried this recipe last weekend, and the very large batch was gone in less than a week. My husband and son ate them by the handful. My coworkers loved them.The texture is delicately crisp, and the flavor is perfect. They are going into my regular cookie rotation; I'd give them 10 stars if I could!
Great crispy cookie! Instead of dropping spoonfuls on the sheets, I rolled into a walnut sized ball, rolled in sugar and then flattened with a glass bottom which had been dipped in sugar. Made a good flat 'short' cookie that melts in your mouth.
Good cookies with the maple and pecans instead of almonds....
My only complaint is that they dry out quickly.
Made these twice....
Made a few changes....... I used apple sauce instead of oil. I used maple flavouring instead of almond,, and pecans instead of almonds,,,, which added more flavour.