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 flour all purpose
1 c. Pillsbury whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar
2 c. coarsely chopped almonds
6 oz. 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 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 tablespoonsful of dough into balls roll in sugar. Place 5 inches apart on ungreased cookie sheet. With fork dipped in sugar flatten. Makes 3 1/2 dozen. Bake at 350 degrees for 12 to 18 minutes or until light brown. Cool 1 minute before removing from cookie sheet.

For easier handling cool dough in refrigerator for 30 minutes.