Almond Crunch Cookies
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 cup butter, softened
- 1 cup oil
- 1 teaspoon vanilla extract
- 2 eggs
- 3 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 2 cups almonds, chopped
- 2 cups toffee brickle chips
- Extra granulated sugar for rolling in
- Preheat oven to 350u0b0F.
- Cream together the granulated sugar, powdered sugar, softened butter, and oil. Add vanilla and eggs. Blend in the all-purpose flour, wheat flour, baking soda, salt, and cream of tartar. Using a wooden spoon or your hands, mix in the almonds and the toffee pieces
- Shape dough into balls and roll in sugar. Flatten with a fork dipped in sugar, make fancy criss-crosses, and place on a greased baking sheet, being sure to leave plenty of room between cookies (about five inches).
- Bake for 12-18 minutes (16 minutes was perfect for the size I made), until golden brown around the edges. Let cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
sugar, powdered sugar, butter, oil, vanilla, eggs, flour, whole wheat flour, baking soda, salt, cream of tartar, almonds, chips, sugar
Taken from www.epicurious.com/recipes/member/views/almond-crunch-cookies-50182873 (may not work)