1 c. sugar
1 c. powdered sugar
1 c. butter, softened
1 c. oil
1 tsp. almond extract
2 eggs
3 1/2 c. flour
1 c. 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; optional

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. Gradually blend in flours, soda, salt, and tartar at low speed. By hand, stir in almonds and brickle chips. Shape large tablespoon of dough into balls; roll in sugar, if desired.

With fork dipped in sugar, flatten in criss cross pattern. Bake at 350 degrees for 12-18 minutes or until light golden brown around edges. Cool 1 minute before removing from cookie sheets. 3 1/2 dozen (4 inch cookies).