Zutaten für Almond Toffee Cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup powdered sugar, plus additional for rolling and dusting
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon almond extract
- 2 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup toffee bits
- 1 cup sliced almonds
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Zubereitung von Almond Toffee Cookies
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 1 cup powdered sugar in a large mixing bowl until light and fluffy.
- Beat in 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon almond extract.
- Mix until thoroughly combined.
- In a separate bowl, whisk together 2 1/2 cups whole wheat flour, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup sliced almonds and 1 cup toffee bits.
- Roll the dough into 1-inch balls.
- Roll each ball in powdered sugar.
- Place the balls onto ungreased baking sheets and flatten slightly with a fork.
- Bake for 12-14 minutes, or until the edges are lightly golden brown.
- Sprinkle with additional powdered sugar while still warm.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
48g
Fat
26g
Carbs
8g
