Blue Ribbon Almond Roca Cookies

Grandma found this recipe and it's very good.


2 1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. dark brown sugar
1/2 c. sugar
1 c. butter, softened
2 eggs, room temp.
2 tsp. vanilla
1 package toffee bits
1 c. coarsely ground almonds
4 oz. milk chocolate
1/2 tsp. oil

In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not overmix.
Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 min. and then transfer cookies to a cooling rack.
Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a baking sheet in the refrigerator or freezer until chocolate is firmly set.