Texan-Size Almond Crunch Cookies

Most of us are nuts about cookies...especially cookies with nuts!

• Ready In: 25 mins
• Yields: 4 dozen, about

Ingredients

• 1  cup sugar
• 1  cup  sifted powdered sugar
• 1  cup butter or 1  cup margarine, softened
• 1  cup  vegetable oil
• 2  large eggs
• 2  teaspoons  almond extract
• 3 1⁄2 cups flour
• 1  cup whole wheat flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon cream of tartar
• 2  cups  chopped  almonds
• 1 (6 ounce) package  almond brickle chips
•  sugar

Directions

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