- 1 cup butter, softened
- 1 cup sugar
- 1 cup confectioners' sugar
- 1 cup canola oil
- 2 large eggs
- 1 teaspoon almond extract
- 3-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups chopped almonds
- 1 package (8 ounces) milk chocolate English toffee bits
- Additional sugar
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits.
- Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 12-14 minutes or until lightly browned. Yield: about 12 dozen.
Reviews forToffee Almond Sandies
"These were really good! Flavor was awesome... texture was a little dry/crumbly (thus the 4 stars). I will definitely make them again."
"I have friends who ask me all the time "When are you going to make those Toffee Almond Sandies?" They are one of the best cookies I have ever made! I triple the almond extract because I like the pronounced almond flavor. Actually I did two tablespoons of extract for a half of a recipe. Turned out great! I have also made them with pecans and vanilla. Also very good!"
"easy & Delicious..cookies disappeared within hours!"
"I made these and they were spectacular... Super tasty..."
"Every year when I bake my xmas cookies I try a few new ones only the best make it to be a tradition these fit the bill I thought they were awesome!!! Thank you for sharing"
"Great recipe! I love the texture and the taste and the fact that they weren't dry like some sandies recipes I've tried. I made the dough up ahead of time, rolled it into balls and froze them and then just baked what I needed. I like that it makes a big batch, too!"
"I LOVE this recipe and have made it many times since it came out in 1998. It makes a big batch so I freeze some for later.Over the years I've made some changes to make a lower fat pecan version. Here's what I did: substitue butter flavor shortening for butter (you may need to add a few drops of water to make the cookie dough easy to handle), substitute 1 cup of chopped pecans for the 2 cups of almonds. I've even skipped rolling the dough in sugar without my family missing the extra sugar.I encourage everyone to give Toffee Almond Sandies a try, one of the best cookies I've ever tasted."