Almond Toffee Sandies

Name: Almond Toffee Sandies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 9 dozen.
Ingredients: 1 cup butter, softened; 1 cup sugar; 1 cup confectioners' sugar; 2 large eggs, room temperature; 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

I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! —Vicki Crowley, Monticello, Iowa

Ingredients

1 cup butter, softened
1 cup sugar
1 cup confectioners' sugar
2 large eggs, room temperature
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

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add 1 egg 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 until golden brown, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts

2 each: 178 calories, 11g fat (4g saturated fat), 19mg cholesterol, 134mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein.

Originally published as Toffee Almond Sandies in Best of Country Cookies

Reviews

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Average Rating:

redcow

Nov 27, 2017

This is the second time I have made these cookies. Both times I have made only half a batch. First time I found the dough was hard to work with as it was so "greasy". So second time I made cookies I added extra regular and wheat flour to the mixture. Found the dough easier to handle. I did not flatten the cookies the second time so I have a rounded cookie---more to my liking and I did not notice any difference in flavor. You definitely needed lots of toffee bits!! I am going to add cookies to my Christmas plates. Will make again.
Cookie65

Feb 16, 2016

I made these yesterday and they are wonderful! I did not have almonds but I had lots of pecans, so I chopped up 2 cups and used those. I also used vanilla, rather than almond extract, to go along with the pecans. I shared some with a friend yesterday and brought a couple dozen to work today and everyone loves them. They remind us a pecan sandy!
sonset

Feb 1, 2016

I've made these numerous times. Everyone loves them. It's not easy to find the toffee so I bought it on Amazon. I had to buy a lot but since they're now a family favorite I'll make them more often.
Matzo1012

Jun 20, 2015

Great reactions from everyone that had them. Definitely a keeper! I think next time I may get whole almonds and give them a rough chop instead of the sliced almonds.
Pitterpattie

Apr 29, 2015

Oh how I wish I could stay out of these delicious cookies!!!
jandol

Feb 21, 2015

what kind of sugar do you use, is it regular su?gar and powered sugar
klandrews84

Feb 21, 2015

Forgot the confectionery sugar and they were still awesome!
cakelover55

Feb 21, 2015

These cookies are fantastic! I have made them about 3 times. They are a wonderful cookie to have with coffee and are full of buttery, toffee, nutty goodness. Thanks for sharing this great recipe. It has become my very favorite of all cookies. 5 stars!!
vbak

Dec 19, 2014

Suzanne, toffee bits are Heath's bits o' brickle. That's what I'm going to use. I have not made these yet, so I'll rate on eye appeal. Why do people change the recipe completely and then rate the original recipe?
JannieG

Dec 11, 2014

These cookies are wonderful and addictive. I have made them several time and everyone just loves them. I will be making them again in a few days for my Christmas gifts to my neighbors. They have become my favorite cookie. Thanks for sharing!