Almond Toffee Sandies Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 54
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 1 cup butter softened
- 1 cup confectioners' sugar
- 1 teaspoon cream of tartar
- 1 cup canola oil
- 4-1/2 cups all-purpose flour
- 1 teaspoon mccormick(r) pure almond extract
- 2 cups sliced almonds
- 1 package (8 ounces) toffee bits
- Carbohydrate 6.86820384122664 g
- Cholesterol 18.2574074150477 mg
- Fat 12.8277272903801 g
- Fiber 0.505670858458419 g
- Protein 1.22091666698858 g
- Saturated Fat 4.78891913789308 g
- Serving Size 1 1 serving (30g)
- Sodium 1116.22120549779 mg
- Sugar 6.36253298276822 g
- Trans Fat 0.636312284204267 g
- Calories 144 calories
Directions Preheat oven to 350degrees. In a large bowl, cream butter and sugars until blended. Add eggs, one at a time, beating well after each addition. Gradually beat in oil and 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 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 dozen. Originally published as Toffee Almond Sandies in Best of Country Cookies 1999, p25 Nutritional Facts 2 cookies equals 178 calories, 11 g fat (4 g saturated fat), 19 mg cholesterol, 134 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend
