1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners’ sugar
2 eggs
1 teaspoon almond extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups sliced almonds
1 pkg. English toffee bits (10 oz.) -or-
almond brickle chips (7-1/2 oz.)

In a mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Stir in almonds and toffee bits. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets.

Bake at 350°F for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Yield: 9 dozen.

Submitted by: Shannon Cobb