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

Coarsely chop and toast almonds. In large bowl, combine sugar, powdered sugar, butter, and oil until well blended. Add eggs and almond extract; mix well.

In second large bowl, combine both flours, baking soda, cream of tartar and salt; mix well. Add to sugar mixture; mix at low speed until well blended. By hand, stir in almonds and brickle chips.

Using large tablespoonfuls of dough, shape into balls. Roll in sugar. Place about 5 inches apart on ungreased cookie sheets. Flatten each into crisscross pattern with fork. Bake at 350 degrees for 12 to 18 minutes or until light golden brown around edges. Cool 1 minute, remove from cookie sheets.