Wednesday, September 4, 2013

Toffee Almond Sandies

I wanted to have cookies for my open house at school this year--right now I only have 7 boys on my roster, but they love cookies. These turned out great. I used toffee bits that had milk chocolate on them since I had 3 packages in my pantry.

 

Toffee Almond Sandies

Taste of Home Cookie cookbook
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs
  • 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 Beth used milk chocolate bits
 
Preheat oven to 350°. In a large bowl, cream butter and sugars
until blended. Add eggs, one 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.
 
Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake
10-12 minutes or until golden brown. Remove to wire racks to cool.
  • Yield: 9 dozen.   Beth used a cookie scoop and got 1/2 this amount.

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