Texas-Size Almond Crunch Cookies

• 1 c. sugar
• 1 c. sifted powdered sugar
• 1 c. butter or margarine, softened
• 1 c. vegetable oil
• 2 eggs
• 2 tsp. almond extract
• 3 1/2 c. all-purpose flour
• 1 c. whole wheat flour (can use all-purpose flour instead)
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cream of tartar
• 2 c. chopped almonds
• 1 (6 oz.) pkg. almond brickle chips
• sugar

1. Combine sugar, powdered sugar, butter and vegetable oil in a large mixing bowl.
2. Beat at medium speed with electric mixer until blended.
3. Add eggs and almond extract, beating well.
4. Combine flour, soda, salt and cream of tartar.
5. Gradually add to creamed mixture, beating just until blended after each addition.
6. Stir in almonds and brickle chips.
7. Chill 3 to 4 hours.

sugar, powdered sugar, butter, vegetable oil, eggs, almond extract, flour, whole wheat flour, baking soda, salt, cream of tartar, almonds, chips, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=229666 (may not work)