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Prep Time: 40 Minutes Cook Time: 18 Minutes |
Ready In: 58 Minutes Servings: 3 |
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This toffee cookie is more of a crunchy shortbread filled with tiny bits of almond brickle flavor. Ingredients:
1 cup sugar |
1 cup powdered sugar |
1 cup margarine or 1 cup butter, softened |
1 cup vegetable oil |
2 eggs |
1 teaspoon almond extract |
3 1/2 cups all-purpose flour |
1 cup whole wheat flour |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
1 teaspoon salt |
2 cups almonds, coarsely chopped |
1 (6 ounce) package butter brickle, baking pieces |
Directions:
1. In a large bowl, beat 1 cup sugar, powdered sugar, margarine and oil until blended. Add extract and eggs, blending well.
2. Add flours, soda, cream of tartar and salt and mix well. Stir in almonds and brickle. Cover and refrigerate for 30 minutes.
3. Shape tbsps. of dough into balls. Roll balls I granulated sugar. Place 4-inches apart on ungreased baking sheets.
4. With fork dipped in sugar, flatten each in a crisscross pattern.
5. Bake at 350 degrees for 12 to 18 minutes or until light and golden brown around edges.
6. Cool one minute and remove from baking sheets. Cool completely on wire racks.
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