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Recipes Vegetarian
Recipes Vegetarian
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| Servings: | 72 |
| Author Notes: | Toasted almond pieces and the crunch of toffee in a shortbread-like cookie. Oh My! |
| Ingredients: |
1 cup granulated sugar 1 cup confectioner's sugar, sifted 1 cup unsalted butter at room temperature 1 cup vegetable oil, such as canola or extra light olive oil 1 teaspoon almond extract 2 large eggs 4 1/2 cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cream of tartar 1 2/3 cups coarsely chopped almonds, lightly toasted 8 to 10 ounces toffee bits granulated sugar for rolling and pressing the dough |
| Instructions: |
Preheat oven to 350°F. Using an electric mixer in a large bowl, blend together the sugars, butter and oil until well combined. Add almond extract and eggs and mix well. blend in the flour, baking soda, salt, and cream of tartar. Stir in the almonds and toffee bits, mixing well to distribute. Cover and chill the dough for 1 hour. Scoop dough into large tablespoon sized balls, roll in sugar. Place 5 inches apart on ungreased cookie sheets. Press dough with the bottom of a glass dipped in additional sugar. Bake for 14 to 19 minutes or until light golden brown around the edges. Cool 1 minute, then remove from cookie sheets to wire racks to cool completely. |
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