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

Combine sugar, powdered sugar, butter and vegetable oil in a large mixing bowl; beat at medium speed with electric mixer until blended. Add eggs and almond extract, beating well. Combine flours, soda, salt and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition. Stir in almonds and brickle c hips. Chill dough 3 to 4 hours.

Shape dough into 1 1/2 inch balls and place at least 3 inches apart on ungreased cookie sheets. Flatten cookies with a fork dipped in sugar making a crisscross pattern. Bake at 350 degrees for 14 to 15 minutes or until lightly browned. Transfer to racks to cool. Yield: about 4 dozen.