Ingredients
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1 cup sugar
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1 cup sifted powdered sugar
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1 cup butter or 1 cup margarine, softened
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1 cup vegetable oil
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2 large eggs
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2 teaspoons almond extract
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3 1/2 cups flour
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1 cup whole wheat flour
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon cream of tartar
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2 cups chopped almonds
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1 (6 ounce) package almond brickle chips
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sugar
Instructions
- Combine sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed with electic mixer until blended.
- Add eggs and almond extract, beating well.
- Combine flours, soda, salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition.
- Stir in almonds and brickle chips.
- Chill dough 3 to 4 hours.
- Shape dough into 1 1/2-inch balls, and place at least 3-inches apart on ungreased cookie sheets.
- Flatten cookies wih a fork dipped in sugar, making a crisscross pattern.
- Bake at 350° for 14-15 minutes or until lightly browned.
- Transfer to racks to cool.