Almond Toffee Sandies

Cookies, cookies, cookies!  Although I have had limited time to bake this year I was able to make two new cookie recipes in addition to the Italian Ricotta Cookies from last week.

First up are these almond toffee sandies.  These first appeared I think in Taste of Home. I am pretty sure anything in that magazine ends up a winner. These cookies are no exception.  They are chewy and packed full of almond and toffee flavor. 

The recipe makes a ton. Kind of good thing in this case since we ate way too many and had plans to give some away as gifts.  Cookies make for happy neighbors don't you think?  Well we had plenty both for us and for all of our neighbors. 

You know the cookies that you make each and every year at Christmas time because they are just so good. Well these almond toffee sandies just got moved on that list. 

Almond Toffee Sandies

by Emily Morris

Prep Time: 15 minutes

Cook Time: 10 minutes per batch

Keywords: bake dessert almond Christmas cookie

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Ingredients (96 cookies)

• 1 cup butter, softened
• 2 cups granulated sugar
• 2 large pastured eggs
• 1 cup vegetable oil
• 2 teaspoon almond extract
• 4 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 8 ounce package Heath toffee bits
• 1 cup whole roasted unsalted almonds

Instructions

Preheat oven to 350ºF.

In an electric mixer fitted with a paddle, mix butter and sugar together until smooth, then add eggs and beat until batter is light colored.

Add oil and extracts and mix until well combined.

In a separate mixing bowl, combine flour, baking soda, baking powder, and salt. Add to mixer while it is running, one cup at a time. until all flour is used and dough is well mixed.

Fold in toffee bits.

Using a cookie scoop, take 1 Tbsp sized dough and roll into a ball. Place on a parchment paper lined cookie sheet, about 1 dozen per sheet.

Bake cookies in the preheated oven for 10-12 minutes. Cool on pan 1 minute, then tap almonds down to make sure they adhere while the cookies are still soft.

Cool completely then remove from cookie sheet. Store completely cooled cookies in airtight containers.

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