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.
Makes a ton of buttery, crispy, nutty cookies. I rolled in sugar, flattened slightly with fork.