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Crunchy cookies
the size of Texas...
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1
cup |
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granulated sugar |
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1
cup |
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powdered sugar |
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1
cup |
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butter, softened |
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1
cup |
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vegetable oil |
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1
tsp |
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almond extract |
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2
large |
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eggs |
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3
1/2 cups |
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flour |
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1
cup |
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whole wheat flour |
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1
tsp |
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baking soda |
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1
tsp |
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salt |
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1
tsp |
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cream of tartar |
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2
cups |
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almonds, coarsely chopped |
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6
oz |
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package almond brittle baking chips |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
In a large
bowl, combine sugars, butter and oil. Beat until
well blended. Add almond extract and eggs and
mix well. |
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3 |
In separate
bowl, combine flours, baking soda, salt and
cream of tartar. Add dry mixture to sugars and
mix at a low speed until well blended. |
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4 |
Stir in
almonds and chips. Form balls with about 1 T. of
dough per ball. Roll in granulated sugar and
place 5 inches apart on ungreased cookie sheets.
With a fork dipped in sugar, flatten balls with
criss-cross fork pattern. |
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5 |
Bake 12-18
minutes. |
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