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Laura's Crunchy Almond Cookies
1 cup sugar
1 cup powdered sugar
1 cup margarine, softened
1 cup almond oil
2 teaspoons almond extract
2 eggs
3 1/2 cups all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups coarsley chopped almonds
1 (7.5 ounce) package almond brickle baking chips
In a large bowl combine 1 cup sugar, powdered sugar, butter and oil. Beat eggs. Mix well. Gradually add flours, baking soda, salt, and cream of tartar. With spoon stir in almonds and brickle chips. Cover withplastic wrap and refrigerate for 2 hours or overnight. Preheat oven to 350*. Shape dough into 2" balls. Place 5" apart on ungreased cookie sheet. Flatten with a fork dipped in sugar in a criss cross pattern. Bake 12 - 18 minutes or until edges are golden brown. Cool 1 minute and then remove from sheets.
My mother and I are almond lovers and I came up with this almondy recipe for a Christmas addition to our traditions and it turned my entire family and friends into almond lovers also. Whenever we go to a potluck dinner, I'm asked to bring the cookies instead of a side or main dish. They are great with everything!
on 04/30/07 |
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