Toffee Almond Sandies (Cookie Contest Winner)
A huge thank you to all who participated in my Le Creuset Cookie Contest! I received hundreds of wonderful and cherished family recipes, and the ones I tried were all delicious. To pick a winner, I packed up the cookies and brought them to a dinner party of twelve close friends. For dessert, we did a cookie tasting, which—in addition to being great fun—seemed like the fairest way to pick a winner. These Toffee Almond Sandies, submitted by Kelly from Virginia, were the favorite, which was surprising because the others looked far more interesting. But that’s what I love about these cookies: they look plain but when you bite into them, you discover a buttery and sweet shortbread studded with melted toffee bits and crunchy almonds—they’re just wonderfully good. They’re also incredibly easy to make and keep well, making them—in my mind, at least—the perfect holiday cookie. Congrats to Kelly and thanks, everyone, for sharing your wonderful recipes!
Toffee Almond Sandies
- 3-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar, plus more for rolling the cookies
- 1 cup Confectioners' sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups chopped almonds
- 6 ounces (or 1 heaping cup) English toffee bits
- Set racks in middle of oven and preheat to 350°F. Line two baking sheets with parchment paper.
- Combine all-purpose flour, whole wheat flour, baking soda, cream of tartar and salt in a medium bowl; mix well.
- In the bowl of a mixer fitted with paddle attachment, cream butter, granulated sugar and Confectioners’ sugar until well combined, about 1-2 minutes. Scrape down sides of bowl with spatula, then add oil, eggs and almond extract; mix well. Add dry ingredients and mix slowly to combine. Stir in almonds and toffee bits.
- Shape dough into 1-inch balls, roll in sugar, then place about 2" apart on prepared baking sheets and flatten with a fork. Bake, rotating sheets halfway through cooking, for 14-17 minutes or until lightly browned. Let cookies cool on baking sheets for a few minutes, then transfer to wire rack to cool completely. Store in airtight container.
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