Butter Brickle Cookies
This is more of a crunchy shortbread type of cookie filled
with tiny bits of toffee flavor.

Yield: 4 dozen large cookies

• 1 cup sugar
• 1 cup powdered sugar
• 1 cup margarine or butter, softened
• 1 cup vegetable oil
• 2 eggs
• 1 teaspoon almond extract
• 3 1/2 cups all-purpose flour

• 1 cup whole what flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 2 cups almonds, coarsely chopped
• 1 6-ounce pkg. butter brickle baking pieces

Preheat oven to 355 degrees F.

In a large bowl, beat 1 cup sugar, powdered sugar, margarine and oil until well blended. Add extract and eggs, blending well. Add flours, soda, cream of tartar and salt and mix well. Stir in almonds and brick chips. Cover and refrigerate for 30 minutes.

Shape tablespoons of dough into balls. Roll balls in granulated sugar. Place 4 inches apart on ungreased baking sheets. With a fork dipped in sugar, flatten each in a crisscross pattern.

Bake at 350 degrees F. for 12 to 18 minutes or until light and golden brown around edges. Cool one minutes and remove from baking sheets. Cool completely on wire racks.