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Toffee Almond Sandies

• 1 Cup Butter (no substitutions, the chemistry doesn't work for some reason)
• 1 Cup Granulated Sugar
• 1 Cup Confectioners Sugar
• 1 Cup Vegetable Oil
• 2 Eggs (room temperature)
• 1 teaspoon Almond Extract
• 3 1/2 Cups 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 Package Toffee Bits (6 oz.)
• * Additional Granulated Sugar for coating

Instructions:
In a mixing bowl, cream butter and sugars. Add the oil, eggs and almond extract; and mix well. Sift the dry ingredients together and gradually add to the creamed mixture. Stir in the almonds and toffee bits.
Shape into one inch balls and roll in additional granulated sugar. Place on an ungreased baking sheet and flatten with a fork. These cookies do not spread much so close spacing is not a problem. Bake at 350 degrees for 12-14 minutes or until the tops of the cookies are lightly browned.
Yield: About 12 dozen really delicious cookies.

Caution: For some reason this recipe does not like to be cut in half or doubled.