Texas Almond Crunch Cookies
These Texas Almond Crunch Cookies are a delightful blend of sweetness and nuttiness, perfect for any occasion!
Servings: 24 servings
Ingredients
For the Cookies:
- 1 cup Granulated White Sugar
- 1 cup Powdered Sugar
- 1 cup Butter (softened)
- 1 cup Vegetable or Canola Oil
- 1 teaspoon Almond Extract
- 2 large Eggs
- 3 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)
- 6 ounces Butter Toffee Baking Bits
- 1 cup Granulated White Sugar (for coating)
Instructions
Baking Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line your baking sheets with parchment paper.
- Step 3: In a large mixing bowl, cream together the sugars and butter until light and fluffy.
- Step 4: Mix in the oil, almond extract, and eggs until well combined.
- Step 5: In a separate bowl, whisk together the flours, baking soda, salt, and cream of tartar.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 7: Fold in the chopped almonds and butter toffee bits.
- Step 8: Using a cookie scoop, roll the dough into balls and coat in sugar.
- Step 9: Bake for 10-12 minutes until edges are golden.
- Step 10: Cool on baking sheets for 5 minutes before transferring to wire racks.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
Notes
- For a dairy-free version, substitute butter with coconut oil.
- Try using coconut sugar for a less processed sweetener.
- Store cookies in an airtight container for up to one week.