Almond Toffee Sandies

Helen A. Clemsen of Lutherville submitted this no-muss, no-fuss classic with a twist. She said her family loves how the flavor of the almonds, as well as the English toffee bits, came through. Our testers agreed. <P><br>
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Makes: 6 dozen<P><br>
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1/2 cup butter, softened (no substitutions)<P><br>
<br>
1/2 cup sugar<P><br>
<br>
1/2 cup confectioners' sugar<P><br>
<br>
1/2 cup vegetable oil<P><br>
<br>
1 egg<P><br>
<br>
1/2 teaspoon almond extract<P><br>
<br>
1 3/4 cups all-purpose flour<P><br>
<br>
1/2 cup whole wheat flour<P><br>
<br>
1/2 teaspoon baking soda<P><br>
<br>
1/2 teaspoon cream of tartar<P><br>
<br>
1/2 teaspoon salt<P><br>
<br>
1 cup chopped almonds<P><br>
<br>
3 ounces English toffee bits<P><br>
<br>
additional granulated sugar for rolling cookies in<P><br>
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In mixing bowl, cream butter and sugars. Add oil, egg and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in almonds and toffee bits. Shape into 1-inch balls; roll in sugar. Place on ungreased cookie sheets and flatten with a fork. Bake at 350 degrees for 12-14 minutes or until lightly browned.<P>

( Algerina Perna, The Baltimore Sun / November 28, 2012 )

Helen A. Clemsen of Lutherville submitted this no-muss, no-fuss classic with a twist. She said her family loves how the flavor of the almonds, as well as the English toffee bits, came through. Our testers agreed.



Makes: 6 dozen



1/2 cup butter, softened (no substitutions)



1/2 cup sugar



1/2 cup confectioners' sugar



1/2 cup vegetable oil



1 egg



1/2 teaspoon almond extract



1 3/4 cups all-purpose flour



1/2 cup whole wheat flour



1/2 teaspoon baking soda



1/2 teaspoon cream of tartar



1/2 teaspoon salt



1 cup chopped almonds



3 ounces English toffee bits



additional granulated sugar for rolling cookies in



In mixing bowl, cream butter and sugars. Add oil, egg and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in almonds and toffee bits. Shape into 1-inch balls; roll in sugar. Place on ungreased cookie sheets and flatten with a fork. Bake at 350 degrees for 12-14 minutes or until lightly browned.

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