Shelly's Recipe

ALMOND CRUNCH COOKIES II

Category: Cookies

1 cup confectioners sugar
1 cup butter, softened
1 cup oil
1 tsp almond extract
2 eggs
5 cups sifted flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
2 cups chopped almonds
1 (7.5 oz) pkg brickle chips

Preheat oven to 350. In a large bowl, combine sugars, margarine and oil; beat until well blended. Add extract and eggs, and mix well. Add flour, baking soda, cream of tartar and salt, then mix well. Stir in almonds and brickle chips. Cover and refrigerate overnight.

Using a rounded measuring tbsp, take a spoonful of dough and shape into balls. Roll in sugar and place on ungreased cookie sheet; flatten with fork dipped in sugar in a crisscross pattern. Bake for 18 minutes. Cool 1 minute and remove from cookie sheet to wire rack to cool.