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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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We love these buttery, light and crispy cookies at our house, this makes lots of cookies so you may want to reduce the recipe by half Ingredients:
1 cup butter, softened (no substitutions) |
1 cup vegetable oil |
1 cup sugar |
1 cup icing sugar |
2 eggs |
1 teaspoon almond extract |
4 1/2 cups flour |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
1 teaspoon salt |
2 cups sliced almonds |
1 (10 ounce) package skor toffee pieces |
Directions:
1. Set oven to 350 degrees.
2. In a mixing bowl, cream butter, oil and sugars.
3. Add in eggs one at a time, beating well after each addition.
4. Beat in extract.
5. combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture.
6. Stir in almonds and toffee bits.
7. Drop by teaspoonfuls on to an ungreased cookie sheet 2-inches apart.
8. Bake for 10-12 minutes, or until golden brown.
9. Remove to wire racks and cool.
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