Almond Toffee Sandies Recipe

5 27 26
Almond Toffee Sandies Recipe
Almond Toffee Sandies Recipe photo by Taste of Home
Publisher Photo

Almond Toffee Sandies Recipe

Read Reviews
5 27 26
Publisher Photo
I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! —Vicki Crowley, Monticello, Iowa
MAKES:
54 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
54 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter or margarine, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs
  • 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 English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)

Directions

In a mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Stir in almonds and toffee bits. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 dozen.
Originally published as Toffee Almond Sandies in Best of Country Cookies 1999, p25

Nutritional Facts

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

  • 1 cup butter or margarine, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs
  • 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 English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
  1. In a mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Stir in almonds and toffee bits. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 dozen.
Originally published as Toffee Almond Sandies in Best of Country Cookies 1999, p25

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAlmond Toffee Sandies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
redcow User ID: 47124 278419
Reviewed 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."

MY REVIEW
Cookie65 User ID: 1332004 243917
Reviewed 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!"

MY REVIEW
sonset User ID: 8557676 243032
Reviewed 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."

MY REVIEW
Matzo1012 User ID: 7851780 228246
Reviewed 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."

MY REVIEW
Pitterpattie User ID: 8355147 225622
Reviewed Apr. 29, 2015

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

MY REVIEW
jandol User ID: 4399735 221044
Reviewed Feb. 21, 2015

"what kind of sugar do you use, is it regular su?

gar and powered sugar"

MY REVIEW
klandrews84 User ID: 7066576 221042
Reviewed Feb. 21, 2015

"Forgot the confectionery sugar and they were still awesome!"

MY REVIEW
cakelover55 User ID: 7790520 221013
Reviewed 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!!"

MY REVIEW
vbak User ID: 1660180 215315
Reviewed 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?"

MY REVIEW
JannieG User ID: 2168704 214570
Reviewed 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!"

Loading Image