Make plenty!!
Original recipe yields
8–10 dozen cookies
Cooking day instructions
Blend sugar, powdered sugar, butter, and oil until well mixed. Add almond extract and eggs and mix well. Lightly spoon and blend in flours, soda, salt, and cream of tartar at low speed. By hand, stir in almonds and toffee bits. Shape into balls and roll in sugar. Crisscross balls with fork dipped in sugar. Bake at 350 degrees on ungreased cookie sheets for 12–18 minutes. Cool on cookie sheets for 1 minute, then remove. Freeze, using instructions for baked goods.
Hints
For fresh-baked cookies, cookie dough balls may be flash frozen on cooking day, then thawed and baked on serving day.
English toffee bits are usually located in the baking section of your grocery store (near the chocolate chips).