Almond Crunch Cookies
Dene's adaptation from a Pillsbury Bakeoff winner: This recipe is meant to complement "Where Are the Cookies" which was originally posted on 8/30/12. You can find that post in the August 2012 archives.
Ingredients
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 cup butter, softened (2 sticks)
- 1 cup vegetable oil
- 1 tsp almond extract
- 2 large eggs
- 3½ cups white flour
- 1 cup whole wheat flour (I have done it with all white)
- 1 tsp baking soda
- 1 tsp cream of tartar (or 2 tsp baking powder for both soda and tartar)
- 1 tsp salt
- 2 cups chopped almonds (I have used less)
- 1 bag of almond brickle chips (a must-have)
- sparkling sugar (optional)
Instructions
- Preheat oven to 350°F.
- In a large bowl, blend the sugars, butter, and oil until well blended.
- Add extract and eggs and beat until fluffy.
- Gradually add all the dry ingredients and mix until just blended.
- By hand, fold in the almonds and brickle chips.
- With a medium ice cream scoop (about 1½ inches across), dip scoops of the dough and roll in either plain or sparkling sugar.
- Place on a well-greased cookie sheet and flatten slightly.
- Bake for 12-15 minutes, or until the cookies have spread and cracked across the top, and are golden on the edges.
- Cool on wire racks.
Notes
Makes about 6 dozen.