Click for Cookbook LOGIN
"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Toffee Almond Sandies Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Toffee Almond Sandies is from Jeff and Evie's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
2 eggs
1 teaspoon almond extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups sliced almonds
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
Directions:
Directions:
In a large bowl, cream the butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits.
Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 dozen.
Personal Notes:
Personal Notes:
Nutrition Facts: 1 serving (2 each) equals 178 calories, 11 g fat (4 g saturated fat), 19 mg cholesterol, 134 mg sodium, 18 g carbohydrate

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

414W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!