| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | English | 144 | Servings | |
INGREDIENTS
| 1 | c | Butter (no substitutes); softened |
| 1 | c | Sugar |
| 1 | c | Powdered sugar |
| 1 | c | Vegetable oil |
| 2 | Eggs | |
| 1 | ts | Almond extract |
| 3 1/2 | c | All-purpose flour |
| 1 | c | Whole wheat flour |
| 1 | ts | Baking soda |
| 1 | ts | Cream of tartar |
| 1 | ts | Salt |
| 2 | c | Chopped almonds |
| 1 | pk | (6 oz) English toffee bits |
| Additional sugar |
INSTRUCTIONS
In a mixing bowl, cream butter and sugars. Add oil, eggs and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in almonds and toffee bits. Shape into 1-inch 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. Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Feb 07, 1998
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