I think I mentioned in another column that I am not much of a sports fan, but I will say that the Super Bowl game on Sunday was exciting. We had a few munchies and enjoyed watching the game; however I was rooting for the Seahawks. I was cleaning out file cabinets and sorting through papers during that time so the hours were not wasted. It seems that time goes so fast and we will never get those minutes, hours or days to come back. I have a couple of cookie recipes to share with you. I made this recipe before Christmas and again last week. The recipe makes eight to nine dozen. You may want to cut it in half, but these cookies freeze well and are so good that you will want to prepare a full recipe.

Almond Toffee Sandies

1 Cup butter, softened

1 Cup granulated sugar

1 Cup powdered sugar

2 Eggs

1 Cup oil

1 Teaspoon almond extract

4 1/2 Cups flour

1 Teaspoon baking soda

1 Teaspoon cream of tartar

1 Teaspoon salt

2 Cups sliced almonds

1 Package toffee bits (8 ounces)

Cream butter and sugars until well blended. Add eggs one at a time; beating well after each addition. Gradually beat in oil and extract.

Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits. Drop by rounded teaspoonfuls onto ungreased baking sheet; bake 350 degrees for 10-12 minutes or until golden brown. Cool on wire racks.