 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
From the cookbook Don't Panic Dinner's in the Freezer....these can be made ahead and put in the freezer. Recipe makes 8 dozen...some for now and some for later! Ingredients:
1 cup sugar |
1 cup powdered sugar |
1 cup butter |
1 cup oil |
1 teaspoon almond extract |
2 eggs |
3 1/2 cups flour |
1 cup whole wheat flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon cream of tartar |
2 cups chopped almonds |
6 ounces skor toffee pieces |
Directions:
1. Preheat oven to 350.
2. Blend sugar, powdered sugar, butter and oil until well mixed.
3. Add almond extract and eggs and mix well.
4. Lightly spoon and blend in flours, soda, salt and cream of tartar at low speed.
5. By hand, stir in almonds and toffee bits.
6. Shape into balls and roll in sugar; Crisscross balls with fork dipped in sugar.
7. Bake in preheated oven on ungreased cookie sheets for 10 minutes; Cool on cookies sheets 3-4 minutes, then remove.
8. To freeze: Either flash freeze cookie dough balls and then thaw and bake on serving day or freeze already baked cookies in freezer bags.
|
|