Texan-size almond crunch cookies

Texan-size almond crunch cookies

Ingredients/Components

• sugar - 1 c
• eggs - 2 item
• pkg - 1 oz
• salt - 1 tsp
• almond extract - 2 tsp
• baking soda - 1 tsp
• vegetable oil - 1 c
• all-purpose flour
• sifted powdered sugar - 1 c
• butter or margarine, softened - 1 c
• cream of tartar - 1 tsp
• whole wheat flour - 1 c
• chopped almonds - 2 c

How to make texan-size almond crunch cookies:

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° for 14 to 15 minutes or until lightly browned. Transfer to racks to cool. Yield: About 4 dozen.

Recipe categories: Desserts, Cookie and brownie, Hand Formed cookies.