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Texan-Sized Almond Crunch Cookies




Source of Recipe


Marla


List of Ingredients




1 cup sugar
1 cup powdered sugar
1 cup margarine or butter, softened
1 cup oil
1 teaspoon almond extract
2 eggs
3 1/2 cups Pillsbury's All-Purpose Flour
1 cup Pillsbury Whole Wheat Flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups coarsely chopped almonds
6 or 7.8-oz. package almond brickle baking chips
Sugar



Recipe



Set oven to 350F. In large bowl, blend sugar,
powdered sugar, butter and oil until well mixed. Add
almond extract and eggs, mix well. Lightly spoon
flour into measuring cup, level off. Gradually blend
in all purpose flour, whole wheat flour, soda, salt
and cream of tartar at low speed. By hand, stir in
almonds and bricklechips. Chill, if desired. Shape
large tablespoonfuls of dough into balls, roll in
sugar. Place 5 inches apart on ungreased cookie
sheets. With fork dipped in sugar, flatten in
crosscross pattern. Bake at 350F. for 12 to 18
minutes or until light goldn brown around edges. Cool
cookies 1 minute before removing from cookie sheets.
Makes 3 1/2 dozen (4-inch) cookies.