Almond Crunch Cookies

By MarieR

Ingredients

• 1 cup (8-ounces) sugar
• 1 cup powdered sugar
• 2 sticks (8-ounces) butter softened
• 1 cup vegetable oil
• 1 teaspoon almond extract
• 2 large eggs
• 4 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 2 cups almonds, toasted coarsely chopped
• 1 package (7 1/2-ounces) almond brickle baking chips
• sugar for dipping

Details

Servings 1

Preparation

Step 1

In large bowl, combine 1 cup sugar, powdered sugar, margarine and oil; beat until well blended. Add almond extract and eggs; mix well.
Lightly spoon flour into measuring cup; level off. Gradually add flour, baking soda, salt and cream of tartar at low speed until well blended. With spoon, stir in almonds and brittle chips. If necessary, cover with plastic wrap; refrigerate about 30 minutes for easier handling.
Preheat oven to 350 degrees F. Shape dough into 1 3/4-inch balls; roll in sugar. Place 5 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten in crisscross pattern.
Bake at 350 degrees F. for 12 to 18 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.