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toffee almond sandies on board.

Toffee Almond Sandies

Adapted from Taste of Home Magazine
Buttery, sweet toffee almond sandies — humble in appearance but wonderfully good.
Servings: 9 dozen (you can easily halve the recipe)
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients

  • 3½ cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar, plus more for rolling the cookies
  • 1 cup confectioners' sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon almond extract
  • 2 cups sliced almonds, coarsely chopped
  • 6 oz (or 1 heaping cup) English toffee bits
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (175°C) and set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  • Combine the all-purpose flour, whole wheat flour, baking soda, cream of tartar, and salt in a medium bowl; mix well.
  • In the bowl of a mixer fitted with paddle attachment, cream butter, granulated sugar, and confectioners’ sugar until well combined, about 1 to 2 minutes. Scrape down the sides of the bowl with a spatula, then add oil, eggs, and almond extract; mix well. Add dry ingredients and mix slowly to combine. Stir in almonds and toffee bits.
  • Shape dough into 1-in (2.5-cm) balls, roll in sugar, then place about 2 in (5-cm) apart on prepared baking sheets and flatten with a fork. Bake, rotating sheets halfway through cooking, for 14 to 17 minutes or until lightly browned. Let cookies cool on baking sheets for a few minutes, then transfer to wire rack to cool completely. These keep nicely for 4 to 5 days stored in an airtight container at room temperature.

Notes

Freezing Instructions: The cookie dough can be frozen for up to 3 months: roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking, let the cookies cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Per serving (45 servings)Calories: 201kcalCarbohydrates: 20gProtein: 3gFat: 13gSaturated Fat: 4gCholesterol: 23mgSodium: 89mgFiber: 1gSugar: 10g
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.