Texan-Size Almond Crunch Cookies |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Most of us are nuts about cookies...especially cookies with nuts! Ingredients:
1 cup sugar |
1 cup sifted powdered sugar |
1 cup butter or 1 cup margarine, softened |
1 cup vegetable oil |
2 large eggs |
2 teaspoons almond extract |
3 1/2 cups flour |
1 cup whole wheat flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon cream of tartar |
2 cups chopped almonds |
1 (6 ounce) package almond brickle chips |
sugar |
Directions:
1. Combine sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed with electic mixer until blended.
2. Add eggs and almond extract, beating well.
3. Combine flours, soda, salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition.
4. Stir in almonds and brickle chips.
5. Chill dough 3 to 4 hours.
6. Shape dough into 1 1/2-inch balls, and place at least 3-inches apart on ungreased cookie sheets.
7. Flatten cookies wih a fork dipped in sugar, making a crisscross pattern.
8. Bake at 350° for 14-15 minutes or until lightly browned.
9. Transfer to racks to cool.
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