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.
This post is linked
to:
Art of Homemaking Monday
Make it Pretty Monday
Inspire Me Tuesday
Simple & Sweet Friday
Foodie Friday & Everything Else
Make it Pretty Monday
Inspire Me Tuesday
Simple & Sweet Friday
Foodie Friday & Everything Else
