This almond cookie recipe is perfect for afternoon tea with family or friends, or even just for your own “me time”. Serve these little beauties along with your favorite cold beverage and just relax with a book on your front or back porch. This is definitely a must-have in your cookie jar! Our friend over at Taste Of Home has this to say about this recipe:
“I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files!”
Seems I’m not the only one who has an “already thick as a tree” files of recipes that I have yet to try making. I collect a lot of recipes and I hope I will finally find the time to classify them according to their types. This recipe will definitely be filed along with them!
Ingredients
1 cup butter, softened
1 cup sugar
1 cup Domino confectioners’ sugar
2 Eggland’s eggs
1 cup Wesson canola oil
1 teaspoon McCormick almond extract
4-1/2 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking soda
1 teaspoon Great Value cream of tartar
1 teaspoon Morton salt
2 cups sliced Kirkland almonds
1 package (8 ounces) Heath toffee bits
Instructions
Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add eggs, one 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 10-12 minutes or until golden brown. Remove to wire racks to cool.
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Quick Tip: Serve with milk, tea, or coffee.
Thanks again to Taste Of Home for this amazing recipe.
How much butter? Sugars?
No butter listed in ingredients, and there is only one type of sugar listed.