(This is 1/2 recipe. Full recipe below.)
From Sandy Rudy
PREP TIME: 35 min COOK TIME: 15 min YIELD: about 12 6 dozen
- 1/2 cup butter, softened
- 1/2 cup sugar (100 g)
- 1/2 cup confectioners' sugar (57 g)
- 1/2 cup canola oil
- 1 large egg, room temperature
- 1/2 teaspoon almond extract
- 1-3/4 cups all-purpose flour (210 g)
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar (1/4 t nutmeg)
- 1/2 teaspoon salt
- 1 cups chopped walnuts/pecans finely chopped (100 g)
- 1/2 package of (8 oz) Heath toffee bits
- Additional sugar
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the oil, egg, and extract.
Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in nuts 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.
https://www.tasteofhome.com/recipes/toffee-almond-sandies/
- 1 cup butter, softened
- 1 cup sugar (200 g)
- 1 cup confectioners' sugar (112g)vggg
- 1 cup canola oil
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- 3-1/2 cups all-purpose flour (420 g)
- 1 cup whole wheat flour (113 g)b
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups chopped almonds. (Chopped walnuts-190g)
- 1 package (8 ounces) milk chocolate English toffee bits
- Additional sugar
