Ingredients
1 cup granulated sugar
1 cup powdered sugar
1 cup butter, softened
1 cup oil
1 teaspoon vanilla 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 almonds, chopped
2 cups toffee brickle chips
Extra granulated sugar for rolling in
Preparation
Preheat oven to 350°F.
Cream together the granulated sugar, powdered sugar, softened butter, and oil. Add vanilla and eggs. Blend in the all-purpose flour, wheat flour, baking soda, salt, and cream of tartar. Using a wooden spoon or your hands, mix in the almonds and the toffee pieces
Shape dough into balls and roll in sugar. Flatten with a fork dipped in sugar, make fancy criss-crosses, and place on a greased baking sheet, being sure to leave plenty of room between cookies (about five inches).
Bake for 12-18 minutes (16 minutes was perfect for the size I made), until golden brown around the edges. Let cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
