Recipe: Texan-Sized Almond Crunch Cookies (Pillsbury, 1980's)

TEXAN-SIZED ALMOND CRUNCH COOKIES

1 cup sugar
1 cup powdered sugar
1 cup margarine or butter, softened
1 cup oil
1 teaspoon almond extract
2 eggs
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups coarsely chopped almonds
1 (6 to 7.8 ounce) package almond brickle baking chips
Sugar (for rolling)

Set oven to 350 degrees F.

In large bowl, blend sugar, powdered sugar, butter and oil until well mixed. Add almond extract and eggs, mix well.

Lightly spoon flour into measuring cup, level off. Gradually blend all-purpose flour, whole wheat flour, soda, salt and cream of tartar into butter mixture at low speed.

By hand, stir in almonds and brickle chips. Chill, if desired.

Shape large tablespoonfuls of dough into balls, roll in sugar. Place 5-inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten in cross-cross pattern.

Bake at 350 degrees F for 12 to 18 minutes or until light golden brown around edges. Cool cookies 1 minute before removing from cookie sheets.

Makes 3 1/2 dozen (4-inch) cookies
Source: Recipe booklet: Cookies, Cookies and More Cookies by Pillsbury, 1982