In a mixing bowl, cream butter and sugars. Add oil, eggs and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Stir in almonds and toffee bits. Shape into 1-in balls; roll in sugar.
Place on ungreased baking sheets; flatten with a fork. Bake at 30 for 12-14 minutes or until lightly browned.
Yield; about 12 dozen.
Originally Submitted
9/3/2010
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