Ingredients

  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 cup butter, softened
  • 1 cup oil
  • 1 teaspoon almond extract
  • 2 eggs
  • 1 package toffee pieces
  • 3 ½ cups flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 2 cups coarsely chopped almonds

Directions

Combine sugars, butter and oil and beat well. Add extract and eggs. Gradually add combined dry ingredients. Stir in nuts and toffee pieces. Refrigerate for at least one hour. Roll into balls, roll the balls in sugar and place on an ungreased cookie sheet. Flatten with the bottom of a glass.

Bake at 350° for 12-18 minutes.
Makes approximately 6 dozen.

Categories
cookies
Keywords
cookies

Source

Lonnie Port

Servings/Yield

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