TEXAN-SIZE ALMOND CRUNCH COOKIES

Texan-Size Almond Crunch Cookies image

Provided by Sharon123

Categories Dessert

Time 25m

Yield 4 dozen, about

Number Of Ingredients 14

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

Steps:

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.