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DESSERTS:
COOKIES
Texan Almond Crunch
Cookies
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Texan
Almond Crunch Cookies |
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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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Recipe
RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "This
cookie is wonderful. The only crisp cookie that I've really liked! Big
almond flavor and is the perfect cookie to have with ice cream or
crumbled over strawberries instead of shortcake. I LOVE these!"
-Naples, FL
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