- 5
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Ingredients
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup butter, softened
- 1 cup oil
- 1 teaspoon almond extract
- 2 eggs
- 3 1/2 cups flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 2 cups coarsely chopped almonds
- 1 (7.5 ounce) package almond brickle baking chips
- Sugar
Preparation
Step 1
In large bowl, combine 1 cup sugar, powdered sugar, butter and oil; beat until well blended. Add almond extract and eggs; mix well.
Lightly spoon flour into measuring cup; level off. Gradually add flour, whole wheat flour, baking soda, salt and cream of tartar at low speed until well blended. With spoon, stir in almonds and brickle chips. If necesary, cover with plactic wrap; refrigerate about 30 minutes for easier handling.
Heat oven to 350. Shape dough into 1-inch balls; roll in sugar. Place 4 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten in crisscross pattern.
Bake at 350 for 10 to 15 minutes or until edges are light golden brown. Cool 1 minute, remove from cookie sheets.