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 or unbleached flour
1 c. Pillsbury's Best whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar
2 c. coarsely chopped almonds
6 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 almond extract and eggs; mix well. Lightly spoon flour into measuring cup; level off. Gradually blend in 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 tablespoonfuls of dough into balls; roll in sugar. Place 5 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten in criss-cross pattern.

Bake at 350 degrees for 12 to 18 minutes or until light golden brown around edges. Cool cookies 1 minute before removing from cookie sheets.

Note: For easier handling, refrigerate dough about 30 minutes.