Once you’ve sampled some of these sandies, you would want to add the cookie recipe to your bulging recipe files.

Ingredients: (Yield: 9 dozen)

• 1 cup butter, softened
• 1 cup canola oil
• 1 cup sugar
• 1 cup confectioners’ sugar
• 2 eggs
• 1 teaspoon almond extract
• 4½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 2 cups sliced almonds
• 1 package (8 ounces) toffee bits

Method:

In a large bowl, cream the butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 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 inches apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.