O.k., O.k……I’m sure you are all sick to death of cookies by this point. I know I went way overboard on the cookie making front, I say staring at a tower of cookies in tins and bags, which if it were to fall would surely crush me. If you suddenly hear no more from me, at least you’ll know what it was that likely did me in! I guess the way it got so out of control is that I have certain cookies that I like to bake every Christmas. But every year I see some new cookie recipes that look fantastic. I can’t not make the old favourites, so I just keep adding more and more to the list. This year I came across this Toffee Almond Sandie recipe on one of my new favourite blogs Once Upon A Chef, I and just must share it with everyone it was so scrumptious! I know I’ve mentioned this blog before. Jennifer, a professionally trained chef and the author of this blog, was my source for the Roasted Green Beans with Garlic, Pine Nuts and Parmigiano-Reggiano which I blogged about back in November. I served that dish as a side on Thanksgiving and loved it so much that I just rolled it out again for Christmas Dinner! I’ve also made several other dishes from her blog and they have all been just to die for! I am now a loyal follower, I assure you. So if you haven’t yet, take a peek at her site!
Back to the cookies. These little Toffee Almond Sandies were such a big hit and are forever added to my growing favourite Christmas Cookies (or any other time of year for that matter!). They look fairly plain, kind of rustic and home-y, but oh my stars, when you take one bite, you’ll be hooked. They are crunchy from the sparkly sugar-coating ( I used Demerara sugar), crispy and nutty from the chopped almonds, a bit chewy from the lovely toffee bits(I used Heath toffee chips-found in your grocer’s aisle along with the chocolate chips) and all of the delicious bits mentioned above are nestled in among a delicious sweet shortbread. Quite a pleasant surprize!
Really stellar I must say. Don’t wait until next Christmas to try these out. Serve them for New Year’s Eve. Bet they’d go great with some Champagne!
Toffee Almond Sandies
recipe from Once Upon a Chef
yield: 9 dozen cookies (I halved it!)
- 3½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 cup Confectioners’ sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups chopped almonds
- 6 oz (about 1 heaping cup) English toffee bits*
- Additional sugar
Set racks in middle of oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
Combine all-purpose flour, whole wheat flour, baking soda, cream of tartar and salt in a medium bowl; mix well.
In the bowl of a mixer fitted with paddle attachment, cream butter, sugar and Confectioners’ sugar until well combined, about 1-2 minutes. Scrape down sides of bowl with spatula, then add oil, eggs and almond extract; mix well. Add dry ingredients and mix slowly to combine. Stir in almonds and toffee bits.
Shape dough into 1-inch balls, roll in sugar, then place about 2″ apart on prepared baking sheets and flatten with a fork. Bake, rotating sheets halfway through cooking, for 14-17 minutes or until lightly browned. Let cookies cool on baking sheets for a few minutes, then transfer to wire rack to cool completely. Store in airtight container.