1 cup canola oil
2 large 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 chopped almonds
1-8 oz. package milk chocolate English toffee bits
Additional sugar
Preheat oven to 350°F.
In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits.
Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake for 12-14 minutes or until lightly browned. Yield: about 12 dozen.