Pecan Crunch Cookies

• 1 cup sugar
• 1 cup confectioners' sugar
• 1 cup butter
• 1 cup canola oil
• 4 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 2 cups pecan pieces
• 6 ounces almond brickle chips
• 1 teaspoon almond extract
• 2 eggs
• sugar

1. In large mixer bowl blend sugar, powdered sugar, butter and oil until mixed well. Add almond extract and eggs and mix well.
2. Lightly spoon flour into measuring cup and level off. Gradually blend in flour, baking soda, salt and cream of tartar at low speed. By hand, stir in pecans and brickle chips.
3. Roll large tablespoonful of dough into balls. Roll balls in sugar and place on ungreased cookie sheet. Flatten in criss-cross pattern with fork.
4. Bake at 350u0b0F for 8 minutes. Do not overbake. Cool 1 minute before removing from cookie sheet.

sugar, sugar, butter, canola oil, flour, baking soda, salt, cream of tartar, pecan, chips, almond, eggs, sugar

Taken from www.food.com/recipe/pecan-crunch-cookies-203282 (may not work)