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Almond Toffee Sandies

TOTAL TIME: Prep: 15 min. Bake: 10 min./batch YIELD: 9 dozen.
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

  • 1. Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add eggs, 1 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.
  • 2. 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 cookies: 178 calories, 11g fat (4g saturated fat), 19mg cholesterol, 134mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein.

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