Toffee Almond Sandies...mmm...

I often find myself swapping recipes with relatives or friends at work, church or elsewhere. We are all working moms, and who would know better than a working mom how important it is to share good things that work?

My hubby's aunt, Punky, gave this recipe to my mother-in-law, Dawn, who is the source of some of the best and easiest recipes I have. Absolutely maaavelous! These melt in your mouth...

Auntie Punk’s Toffee Almond Sandies
My new favorite cookie!


1 cup butter (Auntie Punk uses ½ margarine)
1 cup sugar
1 cup powdered sugar
1 cup oil
2 eggs
1 tsp almond extract
4 ½ cups flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
2 cups chopped almonds (sliced almonds work well, too - Punky uses walnuts)
1 package English toffee bits

Mix together butter, powdered & granulated sugars, oil, eggs and almond extract with an electric mixer.

Add all of the remaining ingredients and mix by hand. Roll dough into 1 ½” balls, then roll in granulated sugar. Place on ungreased cookie sheets and flatten a little with a glass, fork or fingers (if you use a glass, dip the bottom of the glass in sugar to keep the cookie dough from sticking).

These cookies will spread a little, flattened cookies should be spaced about 1 ½” – 2” apart.

Bake at 350° F. for 12-14 minutes (only until set firm, not brown).

Yield 8-10 dozen.

I am going to try something different next time: substituting rum extract for the almond extract, and pecans in place of the almonds. I will let you know how it turns out!