Almond Toffee Sandies
by Sue Lau | Palatable Pastime
This recipe is an adaptation of the cookie recipe “Toffee Almond Sandies” which appeared in Taste of Home Best of Country Cookies 1999.
Their recipe is slightly different, however, as I did not use confectioner’s sugar or cream of tartar in mine, and as well, I opted to flavor the cookies with vanilla as well as almond, and top these with whole almonds the way Chinese almond cookies are. But they are very similar still and you can view the original TOH recipe here: Almond Toffee Sandies
I chose the recipe because I had a package of Heath bits leftover from the holiday season, and the changes reflect using up what I had or didn’t have at the time (namely, confectioner’s sugar and cream of tartar). My changes are perfectly acceptable as the cookies turn out delicious, if not looking a bit different from the photo on the TOH website. You can view that one as well and see which cookie you prefer, or which one you have the ingredients for.
These make a ton (I got 8 dozen) and to be honest, seeing the other recipe yields 9 dozen, I really don’t see how that happens when they use only 1 teaspoon of dough. Maybe there is a typo in their recipe? So be careful there if yield is important.
Since I had so many, I took what I wanted for my family and shared the rest with others. It’s a very kind gesture when you don’t need all of what you make. Sometimes folks will remember you when they have excess, and a reciprocating exchange of cookies and treats from time to time is always greatly desired in my home.
Almond Toffee Sandies
Makes 8 dozen
Prep time: 15 min Bake 12 min/batch
- 1 cup butter, softened
- 2 cups granulated sugar
- 2 large pastured eggs
- 1 cup vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 ounces finely chopped almonds
- 1 (8 ounce) package Heath toffee bits
- 1 cup whole roasted unsalted almonds
- Preheat oven to 350ºF.
- In an electric mixer fitted with a paddle, mix butter and sugar together until smooth, then add eggs and beat until batter is light colored.
- Add oil and extracts and mix until well combined.
- In a separate mixing bowl, combine flour, baking soda, baking powder, and salt.
- Add to mixer while it is running, one cup at a time. until all flour is used and dough is well mixed.
- Take dough by one tablespoonful, roll into a ball and place on a parchemtn paper lined cookie sheet, about 1 dozen per sheet.
- Flatten dough to about 1/4-inch high, then press am almond into the center of each.
- Bake cookies in the preheated oven for 12 minutes (they will appear light in color).
- Cool on pan 1 minute, then tap almonds down to make sure they adhere while the cookies are still soft.
- Cool one minute more then remove and finish cooling on a wire rack.
- Store completely cooled cookies in airtight containers.
From the kitchen of palatablepastime.com
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