Basin Harbor Club and Resort Lake Champlain, Vermont

12 Days of Cookies: Day 3

Posted on December 14, 2013

12 Days of Cookies

 

 

 

 

DAY THREE
Toffee Almond Sandies

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 (we recommend Heath)
Additional sugar

1. Set racks in middle of oven and preheat to 350 degrees. Line two baking sheets with parchment paper.

2. Combine all-purpose flour, whole wheat flour, baking soda, cream of tartar and salt in a medium bowl; mix well.

3. In the bowl of a mixer fitted with paddle attachment, cream butter, sugar and confectioners’ sugar about 1-2 minutes. Scrape down sides of bowl, then add oil, eggs and almond extract; mix well. Add dry ingredients and mix slowly to combine. Stir in almonds and toffee bits.

4. Shape dough into 1-inch balls, roll in sugar, then place about 2″ apart on prepared baking sheets and flatten with a fork.

5. 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.

 

 

 

 

 

 

 

 

 

 

 

 

12 Days of Cookies

 

 

 

 

DAY THREE
Toffee Almond Sandies

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 (We suggest Heath)
Additional sugar

1. Set racks in middle of oven and preheat to 350 degrees. Line two baking sheets with parchment paper.

2. Combine all-purpose flour, whole wheat flour, baking soda, cream of tartar and salt in a medium bowl; mix well.

3. In the bowl of a mixer fitted with paddle attachment, cream butter, sugar and confectioners’ sugar about 1-2 minutes. Scrape down sides of bowl,
then add oil, eggs and almond extract; mix well. Add dry ingredients and mix slowly to combine. Stir in almonds and toffee bits.

4. 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 sit on baking sheets for a few minutes, then transfer to wire rack to cool completely. Store in airtight container.