Toffee Almond Sandies
 Buttery, sweet toffee almond sandies — humble in appearance but wonderfully good. Ingredients 3½ 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 sliced almonds, coarsely chopped 6 ounces (or 1 heaping cup) English toffee bits 3½ 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 sliced almonds, coarsely chopped 6 ounces (or 1 heaping cup) English toffee bits Instructions 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. These keep nicely for 4 to 5 ays stored in airtight container at room temperature. 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. 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. These keep nicely for 4 to 5 ays stored in airtight container at room temperature. 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. Nutrition Information Powered by Per serving (45 servings) Serving size: 2 cookies Calories: 201 Fat: 13 g Saturated fat: 4 g Carbohydrates: 20 g Sugar: 10 g Fiber: 1 g Protein: 3 g Sodium: 89 mg Cholesterol: 23 g Per serving (45 servings) Serving size: 2 cookies Calories: 201 Fat: 13 g Saturated fat: 4 g Carbohydrates: 20 g Sugar: 10 g Fiber: 1 g Protein: 3 g Sodium: 89 mg Cholesterol: 23 g