 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 54 |
|
I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! Ingredients:
1 cup butter, softened |
1 cup sugar |
1 cup confectioners' sugar |
2 eggs |
1 cup canola oil |
1 teaspoon almond extract |
4-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
1 teaspoon salt |
2 cups sliced almonds |
1 package (8 ounces) toffee bits |
Directions:
1. Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add eggs, one 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.
2. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 dozen.
|
|