Yield: 4 dozen large or 7 dozen regular cookies.
Adapted from Pillsbury Best Desserts, copyright The Pillsbury Company, 1998
If you like desserts, you want this book!
Adapted from Pillsbury Best Desserts, copyright The Pillsbury Company, 1998
If you like desserts, you want this book!
1 c | sugar | 3-1/2 c | all-purpose flour |
1 c | powdered sugar | 1 c | whole wheat flour |
1 c | butter, softened | 1 tsp | baking powder |
1 c | oil | 1 tsp | salt |
1 tsp | almond extract | 1 tsp | cream of tartar |
2 | eggs | 2 c | coarsely chopped almonds |
sugar | 7.5 oz pkg | almond brickle baking chips |
- In large bowl, combine 1 cup sugar, powdered sugar, butter and oil; beat until well blended.
- Add almond extract and eggs; mix well.
- Gradually add both flours, baking soda, salt and cream of tartar, beating at low speed just until well blended.
- With spoon, stir in almonds and brickle chips.
- If necessary, cover with plastic wrap and refrigerated 1 hour for easier handling.
- Heat oven to 350 degrees.
- Shape dough into 1-3/4 inch balls (for large cookies) or 1-inch balls; roll in sugar.
- Place 5 inches apart (for large) or 2 inches apart on ungreased cookies sheets. With fork dipped in sugar, flatten in criss-cross pattern.
- Bake for 12 to 18 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheets.