1 c. sugar
1 c. powdered sugar
1 c. softened butter
1 c. oil
1 tsp. almond extract
2 eggs
3 1/2 c. all-purpose flour
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar
2 c. coarsely chopped almonds
1 pkg. almond brickle chips (6-7 oz.)
Sugar

In large bowl, blend first 4 ingredients until well mixed. Add almond extract and eggs; mix well.

Mix dry ingredients together and gradually blend into first mixture at low speed. Stir in almonds and chips. Chill. Shape large tablespoons dough into balls; roll in sugar. Place 5 inches apart on ungreased cookie sheets. Dip fork in sugar, flatten in criss-cross. Bake 12-18 minutes in 350 degree oven. Cool 1 minute.