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
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
Reviews
We LOVE these!! I've made them several times and they are gone quickly! I use pecans instead of almonds, and it works just fine. It calls for toffee bits, but the toffee bits with chocolate work very well and are much easier to find.
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.
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!
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.
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.
Oh how I wish I could stay out of these delicious cookies!!!
what kind of sugar do you use, is it regular su?gar and powered sugar
Forgot the confectionery sugar and they were still awesome!
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!!
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?