Toffee Almond Sandies
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup confectioners' sugar
- Cream butters and sugar 5 minutes
- 1 cup mayonaise or cannola oil
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- 3-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1/2 teaspoon corn starch.
- Blend into creamed mixture
- Loosely scoop and level with knife
- Combine measured dry ingredients
- Slowly add to sugar mixture add toffee
- 1/2 package (8 ounces) milk chocolate English toffee bits
- Additional sugar (red)
Directions
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the mayo, 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 inch balls, place on baking sheet, florence then sprinkle with colored sugar. Place in fridge for 20 minutes. Pie heat oven to 360 degrees bake chilled cookie dough for 12-14 minutes do not brown cookies.
