Almond Crunch Cookies

1 cup sugar
1 cup powdered sigar
1 cup butter softened
1 cup cooking oil
1 tsp. almond extract
2 eggs
3 1/2 cups flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar
2 cups chopped almonds (or pecans are good too)
6 oz almond brickle baking chips or Heath bits of Brickle

Combine sugars and butter, bear well.  Add the cooking oil, almond extract and eggs.  Gradually stir in combined dry ingredients.  Stir in nuts and chips.  Refrigerate dough for 30 minutes for easier handling if you want.  Roll into balls and roll in sugar and press with a fork dipped in sugar onto an ungreased cookie sheet.  Bake at 350 degrees for 12 - 15 minutes.