These crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! &mdash;Alice Kahnk, Kennard, Nebraska

Toffee Almond Sandies

butter, softened

sugar

confectioners' sugar

canola oil

eggs, room temperature

almond extract

all-purpose flour

whole wheat flour

baking soda

cream of tartar

salt

almonds

(8 ounces) milk chocolate English toffee bits

In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits.

Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 12-14 minutes or until lightly browned.

Just made this recipe again today.  Very good.  I only made half a batch.  I got 60 cookies, as I used my small cookie scoop and then rolled the dough into balls.  I use a bag that cereal comes in from the box to put the sugar in and then shack it to coat the balls.  Works great!  Cookies freeze well, too, as I will give some to the neighbors.

Every year when I bake my xmas cookies I try a few new ones only the best make it to be a tradition these fit the bill I thought they were awesome!!! Thank you for sharing

I just made these, and they were, as promised, light and delicious.  Since the recipe made so many, I halved it (there are only two of us), and I also made the cookies larger.  I followed the suggestion about upping the almond flavoring, and at least doubled the amount of extract.  Good call!

I have been making these cookies for about 3 years.  Everyone who tries one has to have more!  I follow the recipe exactly except I add 2 tablespoons of almond extract. instead of just one teaspoon.  I love the intense almond flavor.  Highly recommend these!

I whipped the butter and sugars and then the oil to a very light mix and then slowly added dry mixture. A used two cups of toast, chopped pecans. Chilled the dough overnight. The cookie was light as air. No one said a word...A very good sign. They were too busy eating! 5 stars and thumbs up from the group!

I have made these cookies for several years - one of my Christmas favorites.  I didn't have whole wheat flour the first time I made them so I substituted regular white flour.  That's what I use every time and they are still good.  Love the idea of freezing the balls for baking later.

I melted chocolate chips and drizzled a small amount on each cookie

I LOVE this recipe and have made it many times since it came out in 1998. It makes a big batch so I freeze some for later.Over the years I've made some changes to make a lower fat pecan version. Here's what I did: substitue butter flavor shortening for butter (you may need to add a few drops of water to make the cookie dough easy to handle), substitute 1 cup of chopped pecans for the 2 cups of almonds. I've even skipped rolling the dough in sugar without my family missing the extra sugar.I encourage everyone to give Toffee Almond Sandies a try, one of the best cookies I've ever tasted.

Great recipe!  I love the texture and the taste and the fact that they weren't dry like some sandies recipes I've tried.  I made the dough up ahead of time, rolled it into balls and froze them and then just baked what I needed.  I like that it makes a big batch, too!

I made these and they were spectacular... Super tasty...

Just Awesome!!I should really leave reviews more often and this is my first here because these cookies were absolutely delicious!! So very easy and just the best ever. Texture and taste are perfect and everyone just raved! Thank you for a super delicious cookie!!!

Easy & Delicious..cookies disappeared within hours!

These were really good!  Flavor was awesome... texture was a little dry/crumbly (thus the 4 stars).  I will definitely make them again.

<p>Oh my word!  These are the best cookies of all time!  They are light and crispy and buttery... everything good sandies are supposed to be.  They are delicious and after making them once they became the family favorite cookie.  Thank you Alice for sharing your wonderful recipe with the rest of us.  You rock!  :)</p>

These cookies are wonderful. I also make them at Christmas. They are now a family favorite.

I make these every Christmas and everyone loves them!!

toffee almond sandies

Prep Time: 35 minutes

Cook Time: 15 minutes

Total: 50 minutes

Servings: 12

Author : Taste of Home Editorial Team

Ingredients

Instructions

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