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Holiday Cookies - Almond Crunch Cookies
By Ann Heller
Dayton Daily News
This recipe was the third place winner in the Dayton Daily News 2002 Holiday Cookie Contest. Ann Stoff says this is one of her most-requested recipes. Tasters liked the crunchy texture and the glistening sugar crystals on top.
Makes 6 1/2 dozen
1 cup sugar
1 cup confectioners' sugar
1 cup margarine, softened
1 cup oil
1 teaspoon almond extract
2 eggs
5 cups sifted flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped almonds
1 7.5-ounce package brickle chips
Preheat oven to 350 degrees.
In a large bowl, combine sugars, margarine and oil; beat until well blended. Add extract and eggs, and mix well.
Add flour, baking soda, cream of tartar and salt, then mix well. Stir in almonds and brickle chips. Cover and refrigerate overnight.
Using a rounded measuring tablespoon, take a spoonful of dough and shape into balls.
Roll in sugar and place on ungreased cookie sheet; flatten with fork dipped in sugar in a crisscross pattern. Bake for 18 minutes.
Cool 1 minute and remove from cookie sheet to wire rack to cool.
