Toffee Almond Sandies
![photo by Bay Laurel](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/81/36/9/picykHj6k.jpg)
photo by Bay Laurel
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
9 doz (approx)
ingredients
- 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) package skor toffee pieces
directions
- 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.
Questions & Replies
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Reviews
-
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?