Ingredients
-
1 c. sugar
1 c. sifted powdered sugar
1 c. butter or margarine, softened
1 c. vegetable oil
2 eggs
2 tsp. almond extract
3 1/2 c. all-purpose flour
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar
2 c. chopped almonds
1 (6 oz.) pkg. almond brickle chips
sugar
Preparation
-
Combine sugar, powdered sugar, butter and vegetable oil in a large
mixing
bowl;
beat at medium speed with electric mixer until
blended.
Add
eggs
and almond extract, beating well. Combine
flours, soda, salt and cream of tartar; gradually
add to creamed mixture, beating just until blended after each
addition. Stir
in
almonds
and
brickle chips.
Chill dough 3
to
4 hours.
Shape
dough into 1 1/2-inch balls and place
at
least
3 inches
apart on ungreased cookie sheets. Flatten cookies
with a fork dipped in sugar, making a crisscross pattern.
Bake
at 350\u00b0
for
14 to 15 minutes or until lightly
browned.
Transfer to racks to cool.
Yield:
About 4 dozen.
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