Yield: 4 dozen large or 7 dozen regular cookies.
Adapted from Pillsbury Best Desserts, copyright The Pillsbury Company, 1998
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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