Serves: 42
Total Calories: 206
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 170mg
PICTURE: Top to bottom: Texan-Sized Almond Crunch Cookies, Maple Oat Chewies
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Texan-Sized Almond Crunch Cookies recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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