Yield: 144 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter (no substitutes); softened |
| 1 cup | Sugar |
| 1 cup | Powdered sugar |
| 1 cup | Vegetable oil |
| 2 \N | Eggs |
| 1 teaspoon | Almond extract |
| 3½ cup | All-purpose flour |
| 1 cup | Whole wheat flour |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Cream of tartar |
| 1 teaspoon | Salt |
| 2 cups | Chopped almonds |
| 1 pack | (6 oz) English toffee bits |
| \N \N | Additional sugar |
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@...> on Feb 07, 1998