• 1cup butter or margarine, softened
• 1 cup sugar
• 1 cup sifted powdered sugar
• 1 cup vegerable oil
• 2 large eggs
• 1 teaspoon almond extract
• 3 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups coarsely chopped almonds
• 1 (6 ounce)package almond brickle chips
• sugar

Directions

Beat butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar and powdered s ugar; beating well.  Add oil, eggs, andalmond extract; beat well.

combine flours, baking soda, salt and cream of tartar; add to butter mixture, beatingwell.  Stir in almonds and almond brickle chis.

Shape cookie dough into 3 inch balls, roll in additional sugar.  Place 5 inches apart on ungreaseed cookie sheets.  Flatten cookies in a crisscross pattern with fork dipped insugar.  Bake at 350 degrees for 10 to 12 minutes.  Cool 1 minute on cookie shets; remove to wire rack and let cool completely.   ield 3 1/2 dozen