Texan-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
• 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
2. mixing
3. bowl;
4. beat at medium speed with electric mixer until
5. blended.
6. Add
7. eggs
8. and almond extract, beating well. Combine
9. flours, soda, salt and cream of tartar; gradually
10. add to creamed mixture, beating just until blended after each
11. addition. Stir
12. in
13. almonds
14. and
15. brickle chips.
16. Chill dough 3
17. to
18. 4 hours.
19. Shape
20. dough into 1 1/2-inch balls and place
21. at
22. least
23. 3 inches
24. apart on ungreased cookie sheets. Flatten cookies
25. with a fork dipped in sugar, making a crisscross pattern.
26. Bake
27. at 350u0b0
28. for
29. 14 to 15 minutes or until lightly
30. browned.
31. Transfer to racks to cool.
32. Yield:
33. About 4 dozen.

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=655682 (may not work)