Buttery, sweet almond sandies studded with toffee bits and crunchy almonds— humble in appearance but wonderfully good.
Servings: Makes about 9 dozen (you can easily halve the recipe)
3-1/2 cupsall-purpose flour, spooned into measuring cup and leveled-off
1 cupwhole wheat flour
1 teaspoonbaking soda
1 teaspooncream of tartar
2 sticks (1 cup)unsalted butter, softened
1 cupgranulated sugar, plus more for rolling the cookies
1 cupConfectioners' sugar
1 cupvegetable oil
1 teaspoonalmond extract
2 cupschopped 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 inches 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.
Freezer-Friendly Instructions:The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.