1 cup granulated sugar
1 cup powdered sugar
1 cup butter, softened
1 cup oil
1 teaspoon almond extract
2 large eggs
3 ½ cups all-purpose flour
1 cup almond meal
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups coarsely chopped almonds
1 6-ounce package almond brittle baking chips
Sugar for topping
Preheat oven to 350°F.
In a large bowl, blend sugar, powdered sugar, butter, and oil until well mixed.
Add almond extract and eggs; mix well. Lightly spoon flour into
measuring cup; level off. Gradually blend in flour, almond meal,
baking soda, salt, and cream of tartar at low speed. By hand, stir in almonds
and brickle chips. Chill, if desired. Shape large tablespoonfuls of dough into
balls; roll in sugar. Place 5 inches apart on greased cookie sheets; with fork dipped in sugar, flatten in crisscross pattern.
Bake for 12 to 18 minutes or until light golden brown around the edges. Cool
cookies one minute before removing from cookie sheets.
Yield 3-1/2 dozen four-inch cookies.