1 c. sugar
1 c. powdered sugar
1 c. butter, softened
1 c. oil
1 tsp. almond extract
2 eggs
3 1/2 c. Pillsbury's Best all-purpose or unbleached flour
1 c. Pillsbury's Best whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar
2 c. coarsely chopped almonds
6 oz. pkg. almond brickle baking chips
Sugar

Heat oven to 350 degrees. 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 in all-purpose flour, whole wheat flour, baking soda, salt and cream of tartar at low speed. By hand, stir in almonds and brickle chips.

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 criss-cross pattern.

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

TIP: Refrigerate dough about 30 minutes.