---------- Recipe via Meal-Master (tm) v8.05
       Title: Toffee Crunch Cookies
  Categories: Cookies
       Yield: 54 servings
   2 3/4 c  All-purpose flour; unsifted
     1/4 c  Cake flour; unsifted
   1 1/4 ts Salt
     3/4 lb Unsalted butter; softened
   1 1/3 c  Granulated sugar
   2 1/2 ts Vanilla extract
       9    Chocolate covered almond
            =-1.4 ozs each/chopped
       1 c  Almonds; chopped
   Recipe by: Baking for Gift Giving, Lisa Yockelson
       Preheat oven to 350 degrees; line 2 cookie sheets with parchment paper.
   Sift together the flours and salt.  Cream the butter in the large bowl of
   an electric mixer on low speed for 5 minutes. Add the sugar in two
   additions, beat for 2 minutes on moderate speed after each portion is
   added.  Blend in the vanilla extract.  On low speed, add the sifted mixture
   and mix until the particles of flour are absorbed. Stir in the toffee and
   almonds.  For each batch, drop heaping tablespoon-size mounds of dough onto
   a lined cookie sheet, spacing the mounds about 2 inches apart. Bake for 15
   minutes, or until golden.  After 1 minute, transfer the cookies to cooling
   racks using a wide metal spatula. Cool completely. Store in an airtight
    Penny Halsey (ATBN65B).