Almond Crunch Cookies

I also made these almond crunch cookies this year. I basically followed the recipe on Cooks.com, except I didn't use any whole wheat flour. This makes a ton of cookies!

Ingredients:

• 1 cup sugar
• 1 cup powdered sugar
• 1 cup butter
• 1 cup vegetable/peanut oil
• 1 tsp. almond extract
• 2 eggs
• 4 1/2 cups flour
• 1 tsp. baking powder
• 1 tsp. cream of tartar
• 1 tsp. salt
• 2 cups coarsely chopped almonds
• 1 8-oz. package of brickle baking bits (I used the Heath Bits O' Brickle Toffee Bits)
• sugar  

Yield: Approximately 80 cookies

First you need to chop the almonds - don't chop them too finely.

Combine the sugar, powdered sugar, butter, and oil using an electric mixer.

Mix until well-blended.

Add the almond extract and the eggs.

Mix well.

Add the salt, cream of tartar, baking powder, and flour to the mixture.

Mix at low-speed until well-blended.

Add the almonds and brickle bits.

Slowly stir in. 

Using your hands, shape the dough until round balls (approximately tablespoon size).

You can either roll the balls in sugar, or use fork tines or a potato masher to add a little decoration and sugar. I used a potato masher. 

Dip the masher in a bowl of sugar and then press down on each cookie.

Ours leaves sort of a flower design on the cookies.

Place the balls on a cookie sheet lined with parchment paper.

Bake at 350ºF for 12 minutes (or until light golden brown around the edges).

Allow to cool on a wire rack. 

Tonight we're decorating our sugar cookies - are you doing any Christmas baking still?