Toffee Almond Sandies

Name: Toffee Almond Sandies
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: about 12 dozen.
Ingredients: 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

These crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! —Alice Kahnk, Kennard, Nebraska

Ingredients

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

Directions

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.

Nutrition Facts

1 cookie: 68 calories, 4g fat (1g saturated fat), 7mg cholesterol, 42mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.

Originally published as Toffee Almond Sandies in Taste of Home February/March 1998

Reviews

My Review

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Average Rating:

Jon

Apr 29, 2019

I have been making these cookies for about 3 years. Everyone who tries one has to have more! I follow the recipe exactly except I add 2 tablespoons of almond extract. instead of just one teaspoon. I love the intense almond flavor. Highly recommend these!
leiaj64

Dec 21, 2017

I whipped the butter and sugars and then the oil to a very light mix and then slowly added dry mixture. A used two cups of toast, chopped pecans. Chilled the dough overnight. The cookie was light as air. No one said a word...A very good sign. They were too busy eating! 5 stars and thumbs up from the group!
No_Time_To_Cook

Sep 6, 2017

These were really good! Flavor was awesome... texture was a little dry/crumbly (thus the 4 stars). I will definitely make them again.
Jellybug

May 9, 2017

Easy & Delicious..cookies disappeared within hours!
Lcap

Jan 3, 2017

Just Awesome!!I should really leave reviews more often and this is my first here because these cookies were absolutely delicious!! So very easy and just the best ever. Texture and taste are perfect and everyone just raved! Thank you for a super delicious cookie!!!
PrincessPidgy

Dec 4, 2016

I made these and they were spectacular... Super tasty...
PIEGRL

Jan 11, 2016

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
searay418

Jun 15, 2015

I have made these cookies for several years - one of my Christmas favorites. I didn't have whole wheat flour the first time I made them so I substituted regular white flour. That's what I use every time and they are still good. Love the idea of freezing the balls for baking later.
Grammy Debbie

Nov 21, 2014

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!
Bakeandrun

Nov 5, 2014

I melted chocolate chips and drizzled a small amount on each cookie