Texan-Size Almond Crunch Cookies
- 1 c. sugar
- 1 c. powdered sugar
- 1 c. butter, softened
- 1 c. oil
- 1 tsp. almond extract
- 2 eggs
- 3 1/2 c. flour
- 1 c. whole wheat flour
- 1 tsp. baking soda
- 1 tsp. soda
- 1 tsp. salt
- 1 tsp. cream of tartar
- 2 c. coarsely chopped almonds
- 6 oz. pkg. almond brickle baking chips
- Blend sugar, powdered sugar, margarine and oil until well mixed. Add almond extract and eggs; mix well. Lightly spoon flour into measuring cup; level off. Gradually blend in all flours, soda, salt and cream of tartar at low speed. By hand, stir in almonds and brickle chips. For easier handling, refrigerate dough about 30 minutes. Shape into balls; roll in sugar. Place 5 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten in crisscross pattern. Bake at 350u0b0 for 12 to 18 minutes or until light golden brown around edges. Cool cookies 1 minute before removing from cookie sheet. Makes 3 1/2 dozen (4 inch) cookies.
sugar, powdered sugar, butter, oil, almond extract, eggs, flour, whole wheat flour, baking soda, soda, salt, cream of tartar, almonds, almond brickle baking chips
Taken from www.cookbooks.com/Recipe-Details.aspx?id=914239 (may not work)