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 flour
1 c. Pillsbury's Best whole wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. coarsely chopped almonds
1 (6 oz.) pkg. almond brickle baking chips
Sugar

Heat oven to 350 degrees. In large bowl, combine sugar, powdered sugar, butter and oil until well blended. Add almond extract and eggs; mix well. Lightly spoon flour into measuring cup; level off.

In second large bowl, combine all-purpose flour, whole wheat flour, 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 5 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten each in crisscross pattern. Bake at 350 degrees for 12 to 18 minutes or until light golden brown around edges. Cool 1 minute; remove from cookie sheets. 3 1/2 dozen (4 inch) cookies.