Almond Crunch Cookies

Dene's adaptation from a Pillsbury Bakeoff winner:  This recipe is meant to complement "Where Are the Cookies" which was originally posted on 8/30/12.  You can find that post in the August 2012 archives.

Ingredients

• 1 cup granulated sugar
• 1 cup powdered sugar
  
• 1 cup butter, softened (2 sticks)
• 1 cup vegetable oil
  
• 1 tsp almond extract
  
• 2 large eggs
  
• 3½ cups white flour
  
• 1 cup whole wheat flour (I have done it with all white)
  
• 1 tsp baking soda
  
• 1 tsp cream of tartar (or 2 tsp baking powder for both soda and tartar)
  
• 1 tsp salt
  
• 2 cups chopped almonds (I have used less)
  
• 1 bag of almond brickle chips (a must-have)
  
• sparkling sugar (optional)

Process

Preheat oven to 350.  In a large bowl, blend the sugars, butter, and oil until well blended.  Add extract and eggs and beat until fluffy.  Gradually add all the dry ingredients and mix until just blended.  By hand, fold in the almonds and brickle chips.

With a medium ice cream scoop (about 1½ inches across), dip scoops of the dough and roll in either plain or sparkling sugar.  Place on a well-greased cookie sheet and flatten slightly.  Bake for 12-15 minutes, or until the cookies have spread and cracked across the top, and are golden on the edges. Cool on wire racks.

Notes:  Makes about 6 dozen.