Monday, December 11, 2006

Toffee Almond Sandies

Today was my baking day for the cookie exchange I am hosting on Wednesday evening. We are each bring Six dozen cookies to exchange. I chose to make Toffee Almond Sandies, a recipe I received from Julia the day we tied the quilt at Meadow Farm. This recipe came from Taste of Home, 1999 (page 127) and as promised by Julia is delicious. I must admit, my sampling proved her right. Here's the recipe in case you would like to make a few .... which the way I made then turned out to be about 10 dozen.

Toffee Almond Sandies

1 cup butter (no substitutes), softened
1 cup sugar
1 cup confectioners’ sugar
1 cup vegetable oil
2 eggs
1 tsp. almond extract
3-1/2 cups all-purpose flour
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 cup chopped almonds
1 pkg. (6oz) English toffee bits
Additional sugar

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

Yield: about 12 dozen

My variations: Roll some in ground almonds rather than sugar, also into center of some, press an M & M.


1 comment:

marsha said...

This feature is sooooo cool! But your camera must be terrific to start with!