Almond Toffee
From the kitchen of Mary Monroe
2 c. butter
2 c. whole natural almonds
2 c. sugar
1 large Hershey’s milk chocolate bar or 1 12 oz. bag good quality milk chocolate or semi-sweet chocolate chips
Chopped toasted almonds for topping
Combine sugar, butter and almonds in a heavy sauce pan. Cook on medium-high heat stirring constantly to 302 degrees (hard crack) on candy thermometer. Pour into buttered large jelly roll pan. Sprinkle immediately with chocolate or chocolate chips. Allow chocolate to become soft. Spread chocolate evenly over toffee. Sprinkle with toasted almonds. Cool until hard. Crack into pieces. Store refrigerated in containers.
Buttery Almond Cookies or Mexican Wedding Cookies
1 cup butter, softened
1 cup confectioners’ sugar, divided
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup chopped almonds (for Mexican Wedding Cookies, use pecans or walnuts)
In a small bowl, cream butter and 1/2 cup confectioners’ sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. These are smaller than you think! My balls were slightly larger, and only made 2 doz.
Place 2″ apart on ungreased baking sheets. Bake at 350° for 13-16 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners’ sugar.
From The Ferguson Recipes