Texan-size almond crunch cookies

Texan-size almond crunch cookies

Ingredients/Components

• sugar - 1 c
• powdered sugar - 1 c
• butter, softened - 1 c
• oil - 1 c
• almond extract - 1 tsp
• eggs - 2 item
• flour
• whole wheat flour - 1 c
• baking soda - 1 tsp
• soda - 1 tsp
• salt - 1 tsp
• cream of tartar - 1 tsp
• coarsely chopped almonds - 2 c
• pkg - 6 oz

How to make texan-size almond crunch cookies:

Blend sugar, powdered sugar, margarine and oil until well mixed. Add almond extract and eggs; mix well. Lightly spoon flour into measuring cup; level off. Gradually blend in all flours, soda, salt and cream of tartar at low speed. By hand, stir in almonds and brickle chips. For easier handling, refrigerate dough about 30 minutes. Shape into balls; roll in sugar. Place 5 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten in crisscross pattern. Bake at 350° for 12 to 18 minutes or until light golden brown around edges. Cool cookies 1 minute before removing from cookie sheet. Makes 3 1/2 dozen (4 inch) cookies.

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