Ingredients
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1 c. granulated sugar
1 c. powdered sugar
1 c. oleo or butter, softened
1 c. oil
1 tsp. almond extract
2 eggs
3 1/2 c. flour
1 c. whole wheat flour
1 tsp. soda
1 tsp. salt
1 tsp. cream of tartar
2 c. coarsely chopped almonds, toasted
1 pkg. almond brickle baking chips (Heath)
sugar
Preparation
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Heat oven to 350\u00b0.
Use ungreased baking sheets.
In a large bowl, blend granulated sugar, powdered sugar, oleo and oil until well mixed. Add almond extract and eggs.
Mix well. Blend dry ingredients.
Add to creamed mixture. Stir in almonds and brickle. Chill dough. Shape large tablespoonfuls of dough into balls. Roll in sugar.
Place about 4 to 5-inches apart on baking sheets.
With fork dipped in sugar, flatten cookies in crisscross pattern.
Bake 12 to 18 minutes or until light golden brown around the edges. Cool 1 minute before removing from pans to racks.
Makes about 50 cookies.
You can vary size to your wishes.
May need some adjustment in time then.
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