These light, crunchy cookies, rolled in sugar and full of almond slices and Heath toffee bits, are one of my family’s favorites… and the perfect cookie for summer. Eat them hot off the cookie sheet, crumble them over ice cream, sneak a couple at 3 AM … it’s really up to you.
See? Family favorite. In this family, you know we mean business when the recipe gets an index card.
Did I mention they’re rolled in sugar?
Texan-Sized Almond Crunch Cookies
1 cup granulated sugar
1 cup powdered sugar
1 cup butter, softened
1 cup oil
1 teaspoon vanilla extract
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, chopped
2 cups toffee brickle chips
Extra granulated sugar for rolling in
Preheat oven to 350°F.
Cream together the granulated sugar, powdered sugar, softened butter, and oil. Add vanilla and eggs. Blend in the all-purpose flour, wheat flour, baking soda, salt, and cream of tartar. Using a wooden spoon or your hands, mix in the almonds…
… and the toffee pieces! Action shot!
Whatever you do… don’t choose this moment to ask your father if you’ve added enough toffee bits. Puppies happen to love toffee bits.
That little face is my weakness.
… which he knows how to take advantage of . (I promise this picture was taken as I was yanking the bowl away.)
Anyway. Shape dough into balls and roll in sugar. Real Texas-sized cookies are made using a large tablespoon-size ball… I made mine a little smaller. Flatten with a fork dipped in sugar…
… make fancy criss-crosses…
… and place on a greased baking sheet, being sure to leave plenty of room between cookies (about five inches).
Bake for 12-18 minutes (16 minutes was perfect for the size I made), until golden brown around the edges. Let cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Source: Adapted from Martha Stewart’s Cookies.
P.S. Check out this crazy strawberry I found in the flat my dad brought home. I didn’t have the heart to slice it up.