Toffee Almond Sandies

Just between you and me, I've eaten so much chicken the past couple days that I'm starting to cackle. So I thought I'd change things up a bit today, and share a cookie recipe. If you like pecan sandies as much as I do, you are going to go crazy over this toffee version. I mean what's not to like? You've got the cookie, you've got chopped almonds, and you have those decadent, can't-stop-eating-them, chocolate-covered toffee bits.

 

This is an easy recipe to make, it makes a lot of cookies, and the dough freezes beautifully. I baked up 1/3 of the batch, rolled the rest into balls, bagged them, labeled them, and put them in the freezer. These are going to fly off of your cookie tray this holiday season.

Toffee Almond Sandies

Slightly adapted from Taste of Home

 

 1 cup butter, softened

1 cup granulated sugar

1 cup confectioners' sugar

1 cup canola oil

2 large 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 chopped almonds

1-8 oz. package milk chocolate English toffee bits

Additional sugar for rolling

Preheat oven to 350°F.

In a large bowl, cream butter and sugars until light and fluffy. Beat in oil, eggs, and extract. Combine the flour, 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 or the bottom of a glass (which is what I did). Bake for 12-14 minutes or until lightly browned. Yield: about 12 dozen.

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This post is linked to:

What’s for Dinner Sunday

 Dishing It & Digging It

Cooking & Crafting with J&J

  Amaze Me Monday

 Busy Mondays

 Inspiration Monday

Art of Homemaking Monday
Make it Pretty Monday
Inspire Me Tuesday
Simple & Sweet Friday
Foodie Friday & Everything Else