Texas Size Almond Crunch Cookies

• 1 c. sugar
• 1 c. powdered sugar
• 1 c. butter, softened
• 1 c. oil
• 1 tsp. almond extract
• 2 eggs
• 6 or 8 oz. pkg. almond brickle chips
• 3 1/2 c. flour
• 1 c. wheat flour
• 1 tsp. soda
• 1 tsp. salt
• 1 tsp. cream of tartar
• 2 c. ground almonds

1. Heat oven to 350u0b0.
2. In large bowl, blend sugar, powdered sugar, butter and oil until well mixed.
3. Add almond extract and eggs; mix well.
4. Lightly spoon flour in measuring cup, level off.
5. Slowly blend in flour, wheat flour, salt, soda and cream of tartar at low speed.
6. By hand, stir in almond and brickle chips.
7. Chill if desired.
8. Shape into large balls, roll in granulated sugar.
9. Place 5-inches apart on ungreased cookie sheets.
10. With fork dipped in sugar, flatten in crisscross fashion.
11. Bake at 350u0b0 for 12 to 18 minutes until brown around edges.
12. Makes 3 1/2 dozen large cookies.

sugar, powdered sugar, butter, oil, almond extract, eggs, chips, flour, flour, soda, salt, cream of tartar, ground almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270689 (may not work)