Wednesday, July 19, 2017

Texas Almond Crunch Cookies

I needed to make more cookies for Don's lunch.  I had all the ingredients for these and they are crunchy and taste wonderful.  

Texas Almond Crunch Cookies

1 cup granulated white sugar
1 cup powdered sugar
1 cup (2 sticks) butter, softened
1 cup vegetable or canola oil
1 teaspoon almond extract
2 large 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, coarsely chopped Beth used sliced almonds
One 6-ounce package butter toffee baking bits  Heath bits

Preheat oven to 350 degrees F.

In a large bowl, use an electric mixer to combine the sugars, butter and oil until well blended. Add the almond extract and eggs and mix well.

In separate bowl, whisk together the flours, baking soda, salt and cream of tartar. Add the dry mixture to the sugars and mix at a low speed until well blended.

Stir in the almonds and toffee bits. Form balls with about 1 tablespoon of dough per ball. Roll in granulated sugar and place 5 inches apart on ungreased cookie sheets.Beth used a small cookie scoop. With a fork dipped in sugar, flatten the ball of dough with criss-cross fork pattern.

Bake 12 to 18 minutes, until golden brown and crisp.

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