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

Heat oven to 350 degrees. In large bowl blend sugar, powdered sugar, butter and oil until well mixed. Add extract and eggs, mix well. Gradually blend in flour, wheat flour, soda, salt and cream of tartar at low speed. Stir in almonds and chips by hand. Chill, if desired.

Shape large tablespoonfuls of dough into balls, roll in sugar. Place 5 inches apart on ungreased cookie sheet. With fork dipped in sugar, flatten in crisscross pattern. Bake at 350 degrees for 12 to 18 minutes or until golden brown around the edges.

Cool cookies 1 minute before removing from cookie sheets. Makes about 24 cookies.