Recipe for CakeBoss's Award-Winning
Toffee Almond Cookies
1 cup lightly salted butter (no substitutes)
1 cup white sugar
1 cup powdered sugar
1 cup vegetable oil
1 tsp almond extract
4 1/2 cups All Purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
2 cups natural sliced almonds
1 package (6 oz) Heath Bits o'Brickle baking bits
In a large mixing bowl, cream butter and both sugars. Add oil, eggs, and almond extract. Mix well.
Into a separate bowl, sift flour, baking soda, cream of tartar and salt. Add gradually to creamed mixture. Stir in almonds and Heath bits.
Shape into 1-inch balls. Roll in granulated sugar. Place on ungreased baking sheet and flatten/make a criss-cross pattern with a fork.
Bake at 350 for 12-14 minutes until lightly browned around edges.
Let cool on cookie sheet for 1-2 minutes before lifting onto cooling rack with spatula.