ALMOND TOFFEE COOKIES RECIPE - FOOD.COM
Make and share this Almond Toffee Cookies recipe from Food.com.
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- In a mixing bowl, cream butter and 1 cup sugar and 1 cup icing sugar.
- Add the oil, eggs and extract; mix well.
- In another bowl, combine the whole wheat flour and white flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture.
- Stir in almonds and toffee bits.
- Shape into 1-inch balls.
- Roll in icing sugar.
- Place on ungreased baking sheets, and flatten with a fork.
- Bake for 12-14 minutes, or until lightly browned.
- Sprinkle with additional icing sugar while warm.
Nutrition Facts : Calories 264.4, FatContent 17.2, SaturatedFatContent 5.3, CholesterolContent 27.8, SodiumContent 181.2, CarbohydrateContent 25.1, FiberContent 1.7, SugarContent 12.1, ProteinContent 4
ALMOND TOFFEE SANDIES RECIPE: HOW TO MAKE IT
I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! —Vicki Crowley, Monticello, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 9 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add eggs, 1 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 until golden brown, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 178 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 134mg sodium, CarbohydrateContent 18g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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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! —Alice Kahnk, Kennard, Nebraska
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