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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 72 |
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Crisp and loaded with goodies, these are my husband's favorite cookies. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for our grandchildren. -Alice Kahnk, Kennard, Nebraska Ingredients:
1 cup butter, softened |
1 cup sugar |
1 cup confectioners' sugar |
1 cup canola oil |
2 eggs |
1 teaspoon almond extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1 cup king arthur premium 100% whole wheat flour |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
1 teaspoon salt |
2 cups chopped almonds |
1 package (8 ounces) milk chocolate english toffee bits |
additional sugar |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits.
2. Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 12-14 minutes or until lightly browned. Yield: about 12 dozen.
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