Prep 10 mins
Cook 10 mins
We love these buttery, light and crispy cookies at our house, this makes lots of cookies so you may want to reduce the recipe by half
- 1 cup butter, softened (no substitutions)
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup icing sugar
- 2 eggs
- 1 teaspoon almond extract
- 4 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups sliced almonds
- 1 (10 ounce) packageskor toffee pieces
- Set oven to 350 degrees.
- In a mixing bowl, cream butter, oil and sugars.
- Add in eggs one at a time, beating well after each addition.
- Beat in extract.
- combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture.
- Stir in almonds and toffee bits.
- Drop by teaspoonfuls on to an ungreased cookie sheet 2-inches apart.
- Bake for 10-12 minutes, or until golden brown.
- Remove to wire racks and cool.
Excellent cookie! The consistency is very lighty and flaky... sort of like a shortbread cookie. I didn't have any toffee pieces on hand. So, I made my own by combinine 1 cup butter, 1 cup sugar and 1/4 cup water. Brought it to 270 degrees or so and poured onto a buttered cookie sheet. Let it cool and broke it up into small pieces. Used that for the chips in the recipe. Yum!
This recipe makes the very best toffee sandies. I did not use almonds, because of personal preference, and did not miss them. I cut the recipe in half because of Kittenkal's suggestion as they do make a lot. The problem with that is that I now have to make them again!!! They are a light, buttery cookie that every cookie lover will enjoy with a cup of coffee or glass of milk or just plain. My cookies look just like the ones pictured and will look beautiful on a cookie tray. Mmmmmm.. need I say more?
AWESOME!! Next time I will definitely cut the recipe in half. All my friends are getting Sandies for Christmas! Love the flavor and texture. Thanks for sharing KITTENCAL. Made for Let's P-A-R-T-Y December 2009 cooking event.