Toffee Almond Cookies Recipes

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TOFFEE ALMOND SANDIES



Toffee Almond Sandies image

These crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! -Alice Kahnk, Kennard, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 12 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
1 cup confectioners' sugar
1 cup canola oil
2 large eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 cup 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

Steps:

  • 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. , 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.

Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 42mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND TOFFEE SANDIES



Almond Toffee Sandies image

I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! -Vicki Crowley, Monticello, Iowa

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 9 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
1 cup confectioners' sugar
2 large eggs, room temperature
1 cup canola oil
1 teaspoon almond extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups sliced almonds
1 package (8 ounces) toffee bits

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Gradually beat in oil and extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 178 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 134mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND TOFFEE CRACKER COOKIES



Almond Toffee Cracker Cookies image

A friend makes something like these and they are addictive. We moved away and I never got her exact recipe, but these are a reasonable facsimile! Sometimes called Christmas Crack or Cracker Toffee - you'll see why!

Provided by Carolyn Haas

Categories     Cookies

Time 25m

Number Of Ingredients 5

1/2 c butter (1 stick)
1/2 c sugar
1 tsp vanilla
1 sleeve club crackers
1/2-1 c almonds, slivered

Steps:

  • 1. Spread crackers touching each other in a single layer on a rimmed baking sheet. OK to break some in order to completely fill the baking sheet.
  • 2. Melt butter and sugar together in saucepan on medium-high heat until mixture comes to a full-rolling boil. Lower heat to medium and continue to cook for 3 more minutes, stirring occasionally.
  • 3. Remove from heat and stir in vanilla. Stir in almonds. Pour mixture evenly over crackers. Caramel will even out completely as it bakes. Bake at 350 for about 7-8 minutes or until it looks "dry". Check often to make sure that the crackers on the edges don't burn. Cool and break apart.

TOFFEE-ALMOND OATMEAL COOKIES



Toffee-Almond Oatmeal Cookies image

Whole wheat flour is an often overlooked baking ingredient in many kitchens. However, it is a great substitute for traditional flour in many recipes, like this one for oatmeal cookies. For less spread, substitute butter-flavored Crisco (all, or part) for the butter. From Taste of Home's facebook page -- Recipe by Jennifer.

Provided by KerfuffleUponWincle

Categories     Drop Cookies

Time 22m

Yield 2 1/2 dozen, 15 serving(s)

Number Of Ingredients 11

1 1/4 cups whole wheat flour
3/4 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups old fashioned oats
3/4 cup butter (softened, or substitute butter-flavored Crisco, for all, or part of the butter)
1 cup light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup chocolate-covered toffee pieces (Skor bits, Heath bits, or crushed Skor or Heath candy bars!)
3/4 cup almonds (toasted and chopped)

Steps:

  • Preheat oven to 350°F Line baking sheets with parchment paper or silicone liners.
  • In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside.
  • In a large bowl, beat butter and brown sugar until fluffy. Add egg and vanilla, and mix well. Gradually add flour mixture, beating just until combined. Stir in toffee chips and almonds.
  • Drop dough by tablespoons onto prepared baking sheets. Bake 12-15 minutes or until lightly browned. Cool on baking sheets for 2-3 minutes. Then, remove cookies to wire racks to cool completely.

TOFFEE ALMOND COOKIES



Toffee Almond Cookies image

From the cookbook Don't Panic Dinner's in the Freezer....these can be made ahead and put in the freezer. Recipe makes 8 dozen...some for now and some for later!

Provided by AprilShowers

Categories     Dessert

Time 30m

Yield 8 dozen, 64 serving(s)

Number Of Ingredients 13

1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup oil
1 teaspoon almond extract
2 eggs
3 1/2 cups flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups chopped almonds
6 ounces skor toffee pieces

Steps:

  • Preheat oven to 350.
  • Blend sugar, powdered sugar, butter and oil until well mixed.
  • Add almond extract and eggs and mix well.
  • Lightly spoon and blend in flours, soda, salt and cream of tartar at low speed.
  • By hand, stir in almonds and toffee bits.
  • Shape into balls and roll in sugar; Crisscross balls with fork dipped in sugar.
  • Bake in preheated oven on ungreased cookie sheets for 10 minutes; Cool on cookies sheets 3-4 minutes, then remove.
  • To freeze: Either flash freeze cookie dough balls and then thaw and bake on serving day or freeze already baked cookies in freezer bags.

Nutrition Facts : Calories 148.7, Fat 9.7, SaturatedFat 3, Cholesterol 15.6, Sodium 101.9, Carbohydrate 14.1, Fiber 1, Sugar 6.8, Protein 2.2

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