Texan Size Almond Crunch Cookies Recipes

TEXAN-SIZED ALMOND CRUNCH COOKIES

Steps:

• Heat oven to 350°F. In large bowl, combine sugar, powdered sugar, margarine and oil beat until well blended. Add almond extract and eggs mix well. In second large bowl, combine all-purpose flour, whole wheat flour, baking soda, cream of tartar and salt mix well. Add to sugar mixture mix at low speed until well blended. By hand, stir in almonds and toffee bits. If necessary, cover with plastic wrap and refrigerate dough about 30 minutes for easier handling.Using large tablespoonfuls of dough, shape into balls. Roll in sugar. Place 5 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten each in crisscross pattern.Bake at 350°F. for 12 to 18 minutes or until light golden brown around edges. Cool 1 minute remove from cookie sheets.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 cookie): Calories 230 Protein 3g Carbohydrate 23g Fat 14g Sodium 170mgPICTURE: Top to bottom: Texan-Sized Almond Crunch Cookies, Maple Oat ChewiesFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TEXAN-SIZE ALMOND CRUNCH COOKIES

Steps:

• Combine sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed with electic mixer until blended.
• Add eggs and almond extract, beating well.
• Combine flours, soda, salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition.
• Stir in almonds and brickle chips.
• Chill dough 3 to 4 hours.
• Shape dough into 1 1/2-inch balls, and place at least 3-inches apart on ungreased cookie sheets.
• Flatten cookies wih a fork dipped in sugar, making a crisscross pattern.
• Bake at 350° for 14-15 minutes or until lightly browned.
• Transfer to racks to cool.